検索結果 341 - 350 結果 / 355 検索語 '"Kidney."', 処理時間: 0.02秒 結果の絞り込み
  1. 341

    The effect of dietary red kidney beans on the essential amino acid pattern in the blood of mice 著者: Dizon, Lydia T.

    学位論文

    The effect of dietary red kidney beans on the essential amino acid pattern in the blood of mice
  2. 342

    An assessment of "Batong-bulilit pedia in-house school" at National Kidney and Transplant Institute 著者: Gerial, Nerissa M.

    学位論文

    An assessment of "Batong-bulilit pedia in-house school" at National Kidney and Transplant Institute
  3. 343

    "Bato mo, mahalin mo" a program for the prevention of renal disease among the residents of Barangay Garita-B Maragondon, Cavite 著者: Cabreros, Cilina Faith

    学位論文

    "Bato mo, mahalin mo" a program for the prevention of renal disease among the residents of Barangay Garita-B Maragondon, Cavite
  4. 344

    Thermal stability of thiamine and its retention in canned sitao (Vigna sinensis va sesquipedialis Fruw.) during processing and storage 著者: Mangona, Marietta Lopez

    図書

    Thermal stability of thiamine and its retention in canned sitao (Vigna sinensis va sesquipedialis Fruw.) during processing and storage
  5. 345

    Saudi Journal of Kidney Diseases and Transplantation.

    Continuing Resource

    Saudi Journal of Kidney Diseases and Transplantation.
  6. 346

    Dialysis and Transplantation.

    Continuing Resource

    Dialysis and Transplantation.
  7. 347

    American Journal of Kidney Diseases.

    Continuing Resource

    American Journal of Kidney Diseases.
  8. 348

    White and black blood volumetric angiographic filtering ellipsoidal scale-space approach. 著者: Suri, J.S

    論文

    White and black blood volumetric angiographic filtering ellipsoidal scale-space approach.
  9. 349

    Predictors of mortality among Filipino patients with end-stage renal disease 著者: Padilla, Benita S.

    学位論文

    Predictors of mortality among Filipino patients with end-stage renal disease
  10. 350

    The use of chemical pretreatment and meat tenderizer in reducing the cooking time of red kidney beans (Phaseolus vulgaris) 著者: Tabayoyong, Luz B.

    学位論文

    The use of chemical pretreatment and meat tenderizer in reducing the cooking time of red kidney beans (Phaseolus vulgaris)

検索ツール: