LONG TERM STABILITY OF A GENERIC PRODUCT OF PIPERACILLINE/TAZOBACTAM IN GLUCOSE 5% INFUSION POLYOLEFIN BAGS AT 5°C ± 3°C AFTER MICROWAVE FREEZE–THAW TREATMENT
LONG TERM STABILITY OF A GENERIC PRODUCT OF PIPERACILLINE/TAZOBACTAM IN GLUCOSE 5% INFUSION POLYOLEFIN BAGS AT 5°C ± 3°C AFTER MICROWAVE FREEZE–THAW TREATMENT
