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Volumn 113, Issue 3, 2010, Pages 245-247

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

Author keywords

Angiostrongylus cantonensis; Eosinophilic meningitis; Food borne parasitic disease; Snail; Thai food; Worm burden

Indexed keywords

FLAVORING AGENT; KOI HOI; UNCLASSIFIED DRUG;

EID: 77649189879     PISSN: 0001706X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.actatropica.2009.11.004     Document Type: Article
Times cited : (19)

References (10)
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    • Thai 'koi-hoi' snail dish and angiostrongyliasis cantonensis: effects of food flavoring and alcoholic drink on the third-stage larvae in infected snail meat
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    • Punyagupta S., Bunnag T., Juttiyudata P., Rosen L. Eosinophilic meningitis in Thailand, Epidemiologic studies of 484 typical cases and the etiologic role of Angiostrongylus cantonensis. Am. J. Trop. Med. Hyg. 1970, 19:950-958.
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    • Eosinophilic meningitis in Thailand, clinical studies of 484 typical cases probably caused by Angiostrongylus cantonensis
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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.