Full Description

Application of the traditional principle that drinking water should be tasteless, odorless, colorless, and transparent through taste assessment can contribute significantly to better quality drinking water and reduced health risks to the consumer. Includes 26 references graphs tables illustrations.

Product Details

Edition: Vol. 72 - No. 9 Published: 09/01/1980 Number of Pages: 4File Size: 1 file , 1.7 MB