Trichinosis: Epidemiology in Thailand

doi:10.3748/wjg.v12.i40.6440

Advanced Search

BPG is committed to discovery and dissemination of knowledge

Home / Archive / Volume 12, Issue 40

This Article

Citation of this article

Corresponding Author of This Article

Article-Type of This Article

Open-Access Policy of This Article

Times Cited Counts in Google of This Article

Number of Hits and Downloads for This Article

Total Article Views (9039)

All Articles published online

The chart showing PDF series, HTML series, Figures (1-7) series, Tables (1-1) series.

Item

Count

PDF

396

HTML

7567

Figures (1-7)

936

Tables (1-1)

140

Sum=9039

Oct 28, 2006 (publication date) through Jul 24, 2024

Times Cited of This Article

Times Cited (16)

Journal Information of This Article

Publication Name

World Journal of Gastroenterology

ISSN

1007-9327

Publisher of This Article

Baishideng Publishing Group Inc, 7041 Koll Center Parkway, Suite 160, Pleasanton, CA 94566, USA

Review

World J Gastroenterol. Oct 28, 2006; 12(40): 6440-6445
Published online Oct 28, 2006. doi: 10.3748/wjg.v12.i40.6440

Full Size Figure Download Figure

Figure 7 The dishes of raw or under-cooked wild boar are the favorite local foods that are the major sources of infection in Thailand. A: Lahb is made from wild pig or reptile; B: Nham is also made from wild pig and fermented for a few days.

Citation: Kaewpitoon N, Kaewpitoon SJ, Philasri C, Leksomboon R, Maneenin C, Sirilaph S, Pengsaa P. Trichinosis: Epidemiology in Thailand. World J Gastroenterol 2006; 12(40): 6440-6445
URL: https://www.wjgnet.com/1007-9327/full/v12/i40/6440.htm
DOI: https://dx.doi.org/10.3748/wjg.v12.i40.6440