Full Description

This paper describes a major algal-associated taste-and-odor event which occurred in the spring of 1992. The three tiered approach used to monitor this event included: tracking customer complaints and correlating these with flavor profile analysis of the raw and finished plant water; assessing the value of surrogate water quality parameters as indicators of taste-and-odor events; and identifying the phytoplankton most likely responsible for precipitating the taste-and-odor event.

Product Details

Published: 01/01/1993 ISBN(s): 0898677149 Number of Pages: 21File Size: 1 file , 810 KB