Opisthorchis viverrini: The carcinogenic human liver fluke

doi:10.3748/wjg.14.666

Advanced Search

BPG is committed to discovery and dissemination of knowledge

Home / Archive / Volume 14, Issue 5

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 (11952)

All Articles published online

The chart showing PDF series, HTML series, Figures (1-5) series.

Item

Count

PDF

1012

HTML

9493

Figures (1-5)

1447

Sum=11952

Feb 7, 2008 (publication date) through Nov 27, 2024

Times Cited of This Article

Times Cited (117)

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. Feb 7, 2008; 14(5): 666-674
Published online Feb 7, 2008. doi: 10.3748/wjg.14.666

Full Size Figure Download Figure

Figure 3 Preparation of koi pla, pla som, pla ra and jaewbhong. koi pla is prepared with the fish-based meals with local herbs, spices, condiments, rice, and vegetables. Pla som is moderately fermented or stored for a few days to weeks.Pla ra is fermented fish sauce, popular in Northeastern Thai cuisine. It is made by combining fish, salt, and roasted rice, fermenting in a pot for one to three months. jaewbhong is made by combining pla ra and chili.

Citation: Kaewpitoon N, Kaewpitoon SJ, Pengsaa P, Sripa B. Opisthorchis viverrini: The carcinogenic human liver fluke. World J Gastroenterol 2008; 14(5): 666-674
URL: https://www.wjgnet.com/1007-9327/full/v14/i5/666.htm
DOI: https://dx.doi.org/10.3748/wjg.14.666