Effect of Thai ‘koi-hoi’ food flavoring on the viability and infectivity of the third-stage larvae of Angiostrongylus cantonensis (Nematoda: Angiostrongylidae)
The effect of the food flavoring of ‘koi-hoi’, a popular Thai snail dish, on the viability and infectivity of Angiostrongylus (=Parastrongylus) cantonensis third-stage larvae was assessed in a mouse model. Groups of 50 each of actively moving, non-motile coiled, and extended larvae were obtained fro...
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| Main Authors: | , , |
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| Format: | Article |
| Published: |
Elsevier
2010
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| Subjects: | |
| Online Access: | http://eprints.um.edu.my/13337/ http://www.sciencedirect.com/science/article/pii/S0001706X09003635 http://dx.doi.org/10.1016/j.actatropica.2009.11.004 |
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