Effect of Thai ‘koi-hoi’ food flavoring on the viability and infectivity of the third-stage larvae of Angiostrongylus cantonensis (Nematoda: Angiostrongylidae)

✍ Scribed by Praphathip Eamsobhana; Adisak Yoolek; Hoi-Sen Yong

• Book ID: 116182411
• Publisher: Elsevier Science
• Year: 2010
• Tongue: English
• Weight: 128 KB
• Volume: 113
• Category: Article
• ISSN: 0001-706X
• DOI: 10.1016/j.actatropica.2009.11.004