pH effect on the formation of THM and HAA disinfection byproducts and potential control strategies for food processing

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Journal Paper

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Journal: Journal of Integrative Agriculture Year:2017 | Volume:16 | Issue:12 Page(s): 2914-2923

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Information Journal Paper

Title

pH effect on the formation of THM and HAA disinfection byproducts and potential control strategies for food processing

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Abstract

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Rapid assessment of toxicity of chlorinated aqueous solution by dissolved oxygen depletion and optical density bioassays

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APA: Copy

. (2017). pH effect on the formation of THM and HAA disinfection byproducts and potential control strategies for food processing. Journal of Integrative Agriculture, 16(12), 2914-2923. SID. https://sid.ir/paper/662453/en

Vancouver: Copy

. pH effect on the formation of THM and HAA disinfection byproducts and potential control strategies for food processing. Journal of Integrative Agriculture[Internet]. 2017;16(12):2914-2923. Available from: https://sid.ir/paper/662453/en

IEEE: Copy

, “pH effect on the formation of THM and HAA disinfection byproducts and potential control strategies for food processing,” Journal of Integrative Agriculture, vol. 16, no. 12, pp. 2914–2923, 2017, [Online]. Available: https://sid.ir/paper/662453/en

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