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:
- 4
- File Size:
- 1 file , 1.7 MB
- Note:
- This product is unavailable in Ukraine, Russia, Belarus
