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51
A Single-Blind Investigation Into the Hypoalgesic Effects of Different Swing Patterns of Interferential Currents on Cold-Induced Pain In Healthy Volu
A Single-Blind Investigation Into the Hypoalgesic Effects of Different Swing Patterns of Interferential Currents on Cold-Induced Pain In Healthy Volu
Mark I. Johnson | American academy of | 2003
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52
Voluntary Activation and Decreased Force Production of the Quadriceps Femoris Muscle After Total Knee Arthroplasty
Voluntary Activation and Decreased Force Production of the Quadriceps Femoris Muscle After Total Knee Arthroplasty
Ryan L MIzner | American Physical Therapy Association | 2003
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53
Concurrent Validity of Upper-Extremity Volume Estimates Comparison of Calculated Volume Derived From Girth Measurements and Water Displacement Volume
Concurrent Validity of Upper-Extremity Volume Estimates Comparison of Calculated Volume Derived From Girth Measurements and Water Displacement Volume
Joy R Karges | American Physical Therapy Association | 2003
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54
Maximal Voluntary and Functional Performance Levels Needed for Independence in Adults Aged 65 to 97 Years
Maximal Voluntary and Functional Performance Levels Needed for Independence in Adults Aged 65 to 97 Years
M Elaine Cress | American Physical Therapy Association | 2003
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55
Voluntary Intake, Digestibility and Nitrogen Balance in Spotted Deer (Cervus nippon) Fed Forest By-product Silage, Oak Leaf Hay and Commercial Mixed
Voluntary Intake, Digestibility and Nitrogen Balance in Spotted Deer (Cervus nippon) Fed Forest By-product Silage, Oak Leaf Hay and Commercial Mixed
B. T. Jeon | B. T. Jeon | 2003
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56
In Vivo Evaluation of the Vegetable Beverage Fermented by Lactobacillus plantarum on Fecal Microflora of Human Volunteers
In Vivo Evaluation of the Vegetable Beverage Fermented by Lactobacillus plantarum on Fecal Microflora of Human Volunteers
Moo-Key Kim | Korean Society of Food Science and Technology | 2003
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57
Volatile Flavor Components of Kochujang Prepared with Aspergillus oryzae, Bacillus licheniformis and Saccharomyces rouxii
Volatile Flavor Components of Kochujang Prepared with Aspergillus oryzae, Bacillus licheniformis and Saccharomyces rouxii
Sunghyun Shon | Korean Society of Food Science and Technology | 2003
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58
Estimation of Rumen Gas Volume by Dilution Technique in Sheep Given Two Silages at Different Levels of Feeding
Estimation of Rumen Gas Volume by Dilution Technique in Sheep Given Two Silages at Different Levels of Feeding
J. Sekine | J. Sekine | 2003
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59
Identification of Volatile Compounds and Key Aroma Compounds of Andaliman Fruit (Zanthoxylum acanthopodium DC)
Identification of Volatile Compounds and Key Aroma Compounds of Andaliman Fruit (Zanthoxylum acanthopodium DC)
Christofora Hanny Wijaya | Korean Society of Food Science and Technology | 2002
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60
Comparative measurements of total body water in healthy volunteers by online breath deuterium measurement and other near-subject methods
Comparative measurements of total body water in healthy volunteers by online breath deuterium measurement and other near-subject methods
D Smith | Cadmus journal ser | 2003
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