Opisthorchis viverrini: The carcinogenic human liver fluke

doi:10.3748/wjg.14.666

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Feb 7, 2008 (publication date) through Apr 25, 2024

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World Journal of Gastroenterology

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1007-9327

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

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

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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