İçme sularında alg kaynaklı tat ve koku sorununun değerlendirilmesi

İçme sularında alg kaynaklı tat ve koku sorununun değerlendirilmesi

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İçme suyu, su kaynağından tüketici musluğuna ulaştırılana kadar birçok aşamadan geçmektedir. Suyun kalitesi; su kaynağındaki su kalitesine, arıtma tesisinde uygulanan proseslere ve su dağıtım şebekesinin durumuna bağlıdır. Arıtılmış suda istenmeyen tat ve koku, tüketicideki içilebilir su algısını et...

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Bibliographic Details
Main Authors:	Malhun Fakıoğlu, Mahmut Erdem Karpuzcu, İzzet Öztürk
Format:	Article
Language:	English
Published:	Pamukkale University 2018-12-01
Series:	Pamukkale University Journal of Engineering Sciences
Subjects:	Taste and odor Drinking water Geosmin 2-MIB Algae Tat ve koku İçme suyu Alg
Online Access:	http://dergipark.org.tr/pajes/issue/40976/498456?publisher=pamukkale

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