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De nouvelles habitudes alimentaires, de nouveaux risques parasitaires : l’exemple du poisson()
INTRODUCTION: In the past decades, the massive explosion of “Japanese” restaurants serving raw fish popularised new culinary habits in France. At the same time, consumers have made a habit of preparing raw or pickled fish dishes themselves at home. As a result, the identification of live parasitic w...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
l'Académie nationale de médecine. Published by Elsevier Masson SAS.
2020
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7550275/ https://www.ncbi.nlm.nih.gov/pubmed/33078025 http://dx.doi.org/10.1016/j.banm.2020.10.003 |