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A Lebert

Showing results (21-30 of 25) with videos related to

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Clinical Pharmacology and Therapeutics|October 1, 1981
Ranitidine kinetics and dynamics. I. Oral dose studiesP A Lebert, S M MacLeod, W A Mahon, et al.
Clinical Pharmacology and Therapeutics|October 1, 1981
Ranitidine kinetics and dynamics. II. Intravenous dose studies and comparison with cimetidineP A Lebert, W A Mahon, S M MacLeod, et al.
Meat Science|November 9, 2011
Diversity of microorganisms in the environment and dry fermented sausages of small traditional French processing unitsI Lebert, S Leroy, P Giammarinaro, et al.
Microbial Drug Resistance (Larchmont, N.Y.)|June 4, 2019
Extended-Spectrum β-Lactamase and AmpC β-Lactamase-Producing <i>Escherichia coli</i> Isolates from Chickens Raised in Small Flocks in Ontario, CanadaKazal K Ghosh, Lindsey A Lebert, Scott A McEwen, et al.
Meat Science|November 9, 2011
Traditional dry fermented sausages produced in small-scale processing units in Mediterranean countries and Slovakia. 1: Microbial ecosystems of processing environmentsR Talon, I Lebert, A Lebert, et al.
Pageof 3

Showing results (21-30 of 25) with videos related to

Sort By:
Pageof 3
You have reached the last page of results.This site can display upto 25 results.
Clinical Pharmacology and Therapeutics|October 1, 1981
Ranitidine kinetics and dynamics. I. Oral dose studiesP A Lebert, S M MacLeod, W A Mahon, et al.
Clinical Pharmacology and Therapeutics|October 1, 1981
Ranitidine kinetics and dynamics. II. Intravenous dose studies and comparison with cimetidineP A Lebert, W A Mahon, S M MacLeod, et al.
Meat Science|November 9, 2011
Diversity of microorganisms in the environment and dry fermented sausages of small traditional French processing unitsI Lebert, S Leroy, P Giammarinaro, et al.
Microbial Drug Resistance (Larchmont, N.Y.)|June 4, 2019
Extended-Spectrum β-Lactamase and AmpC β-Lactamase-Producing <i>Escherichia coli</i> Isolates from Chickens Raised in Small Flocks in Ontario, CanadaKazal K Ghosh, Lindsey A Lebert, Scott A McEwen, et al.
Meat Science|November 9, 2011
Traditional dry fermented sausages produced in small-scale processing units in Mediterranean countries and Slovakia. 1: Microbial ecosystems of processing environmentsR Talon, I Lebert, A Lebert, et al.
Pageof 3