How do you work erythromycin in a Roc Dermatologique cream adoussisante?
How do you work erythromycin in a Roc Dermatologique cream adoussisante?
How do you work erythromycin in a Roc Dermatologique cream adoussisante?
How do you work erythromycin in a Roc Dermatologique cream adoussisante?
What is the ideal way to prepare this lotion? Which substances can be added individually to increase stability? Oleoresina capsitic 2 G progesterone 7 G Arnica tincture
What is the ideal way to prepare this lotion? Which substances can be added individually to increase stability? Oleoresina capsitic 2 G progesterone 7 G Arnica tincture
Question concerning stability urea in ointments: from a colleague I heard that in the preparation of ointments containing urea these are better not to be warmed up too high.
Question concerning stability urea in ointments: from a colleague I heard that in the preparation of ointments containing urea these are better not to be warmed up too high.
Like a practical solution for the preparation of fluphenamic acid 3% gel.
Like a practical solution for the preparation of fluphenamic acid 3% gel.
How can the following preparation be made without hydrolyzing hydrocortisone acetate?
How can the following preparation be made without hydrolyzing hydrocortisone acetate?
Involves Magistal preparation: Salicylic Acid 5% in officinal oil AD 100 ml.
Involves Magistal preparation: Salicylic Acid 5% in officinal oil AD 100 ml.
Diprolene Ointment 30 g, Vaseline 30 g. is one used here for Diprolene the same ointment base as for Diprosone or another?
Diprolene Ointment 30 g, Vaseline 30 g. is one used here for Diprolene the same ointment base as for Diprosone or another?
Sentence or nonsense of following preparation: Locoid ointment 30g, RoC sunscreen F8 50g, Span Q.S.
Sentence or nonsense of following preparation: Locoid ointment 30g, RoC sunscreen F8 50g, Span Q.S.
I would like advice on the following preparation: Sugar 500 g, PEG 400 250 g, Water dipped. 20 ml
I would like advice on the following preparation: Sugar 500 g, PEG 400 250 g, Water dipped. 20 ml