Effects of fermentation time and low temperature during the production process of Thai pickled fish (pla-som) on the viability and infectivity of Opisthorchis viverrini metacercariae
| Image |  |
|---|---|
| Description | scientific article |
| Author/s |
author: Kitti Intuyod Lakhanawan Charoensuk Thidarut Boonmars |
| Publication date | November 10, 2015 |
| Language | English |
| Country of origin | |
| Wikipedia link | |
| Copyright status | |
| Missing/wrong data? | Edit Wikidata item |