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Tar and Allantoin Cream

Allow each addition time to be fully incorporated. [Pg.142]

Stir to cool. Fill just above melting point. Further homogenization may improve stability before filling. [Pg.142]

See other pages where Tar and Allantoin Cream is mentioned: [Pg.142]    [Pg.143]    [Pg.142]    [Pg.143]   


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