Influence of fermentation on preservation of infective properties of Trichinella nativa larva in traditional food stuffs «Kopal’chen» of indigenous population of Chukotka
It is established that during fermentation of traditional food stuffs «kopal’chen» conditionally pathogenic microflora which is not rendering destructive influence on Trichinella nativa larva develops. Thus T. nativa larva keep viability and infective properties and can be a source of infection of i...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Federal Scientific Centre VIEV
2016-04-01
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| Series: | Российский паразитологический журнал |
| Subjects: | |
| Online Access: | https://vniigis.elpub.ru/jour/article/view/5 |