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2. Effects of fermentation time and low temperature during the production process of Thai pickled fish (pla-som) on the viability and infectivity of Opisthorchis viverrini metacercariae. Onsurathum S; Pinlaor P; Haonon O; Chaidee A; Charoensuk L; Intuyod K; Boonmars T; Laummaunwai P; Pinlaor S Int J Food Microbiol; 2016 Feb; 218():1-5. PubMed ID: 26587967 [TBL] [Abstract][Full Text] [Related]
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