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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

Food FermentationIn Vitro FermentationHealth SciencesFermentation TimeFood PreservationOpisthorchis Viverrini MetacercariaeMicrobiologyFood PreservativesFood SafetyLow Temperature