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Volumn 113, Issue 3, 2010, Pages 245-247
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Effect of Thai 'koi-hoi' food flavoring on the viability and infectivity of the third-stage larvae of Angiostrongylus cantonensis (Nematoda: Angiostrongylidae)
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Author keywords
Angiostrongylus cantonensis; Eosinophilic meningitis; Food borne parasitic disease; Snail; Thai food; Worm burden
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Indexed keywords
FLAVORING AGENT;
KOI HOI;
UNCLASSIFIED DRUG;
FLATWORM;
FOOD;
GASTROPOD;
INFECTIVITY;
LARVA;
MEAT;
NEMATODE;
PARASITIC DISEASE;
ANIMAL EXPERIMENT;
ANIMAL MODEL;
ARTICLE;
CONTROLLED STUDY;
FOOD INTAKE;
LARVA;
MORTALITY;
MOUSE;
NONHUMAN;
PARASITE VIABILITY;
PARASITOSIS;
PRACTICE GUIDELINE;
PUBLIC HEALTH;
SNAIL;
TREMATODE LIFE CYCLE STAGE;
WORM;
ANGIOSTRONGYLUS CANTONENSIS;
ANIMALS;
ANTHELMINTICS;
FLAVORING AGENTS;
FOOD PARASITOLOGY;
HUMANS;
LARVA;
LOCOMOTION;
MICE;
MICE, INBRED BALB C;
SURVIVAL ANALYSIS;
VIRULENCE;
ANGIOSTRONGYLIDAE;
ANGIOSTRONGYLUS;
ANGIOSTRONGYLUS CANTONENSIS;
COPROSMA KAUENSIS;
GASTROPODA;
MUS;
NEMATODA;
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EID: 77649189879
PISSN: 0001706X
EISSN: None
Source Type: Journal
DOI: 10.1016/j.actatropica.2009.11.004 Document Type: Article |
Times cited : (19)
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References (10)
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