- Record: found
- Abstract: not found
- Article: not found
Effect of Thai ‘koi-hoi’ food flavoring on the viability and infectivity of the third-stage larvae of Angiostrongylus cantonensis (Nematoda: Angiostrongylidae)
Read this article at
ScienceOpen
There is no author summary for this article yet. Authors can add summaries to their articles on ScienceOpen to make them more accessible to a non-specialist audience.