Free Chlorine Versus Monochloramine for Controlling Off-Tastes and Off-Odors
- 1 February 1989
- journal article
- research article
- Published by Wiley in Journal AWWA
- Vol. 81 (2) , 86-93
- https://doi.org/10.1002/j.1551-8833.1989.tb03168.x
Abstract
No abstract availableKeywords
This publication has 11 references indexed in Scilit:
- Tastes and Odors: The Flavor Profile MethodJournal AWWA, 1985
- Dimethyl trisulphide and objectionable odours in potable waterChemosphere, 1985
- Determination of subnanogram-per-liter levels of earthy-musty odorants in water by the salted closed-loop stripping methodEnvironmental Science & Technology, 1984
- A Standard Method for Quantification of Earthy-Musty Odorants in Water, Sediments, and Algal CulturesWater Science & Technology, 1983
- Volatile Compounds of the Cyanophyceae – A ReviewWater Science & Technology, 1983
- Volatile Odorous Excretion Products of Algae and Their Occurrence in the Natural Aquatic EnvironmentWater Science & Technology, 1983
- Excretion products of algaeAnalytical Biochemistry, 1977
- Additional volatile components of cabbage, broccoli, and cauliflowerJournal of Agricultural and Food Chemistry, 1976
- Odorous compounds in natural waters. Some sulfur compounds associated with blue-green algaeEnvironmental Science & Technology, 1967
- Gas Chromatography evidence for the occurrence of hop oil components in beerJournal of Chromatography A, 1966