Effect of Thai ‘koi-hoi’ food flavoring on the viability...

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

Praphathip Eamsobhana, Adisak Yoolek, Hoi-Sen Yong
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
113
Year:
2010
Language:
english
Pages:
248
DOI:
10.1016/j.actatropica.2009.11.004
File:
PDF, 128 KB
english, 2010
Conversion to is in progress
Conversion to is failed