Chemical Aspects of Actinomycete Metabolites as Contributors of Taste and Odor-Reference-Cited by-同舟云学术

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Chemical Aspects of Actinomycete Metabolites as Contributors of Taste and Odor

Published:1963-10 Issue:10 Volume:55 Page:1380-1390
ISSN:0003-150X
Container-title:Journal - American Water Works Association
language:en
Short-container-title:Journal - American Water Works Association

Author:

Morris Robert L.,Dougherty John D.,Ronald Gene W.

Funder

U.S. Public Health Service

Publisher

Wiley

Subject

Water Science and Technology,General Chemistry

Reference8 articles.

1. Actinomycetes Studied as Taste and Odor Cause;Morris;Wtr. & Sew. Wks.,1962

2. Actinomycetes and Common Tastes and Odors;Silvey;Jour. AWWA,1950

3. Safferman , R. S. Morris , M. E. A Method for the Isolation and Enumeration of Actinomycetes Related to Water Supplies R. A. Taft San. Eng. Center Cincinnati, Ohio

4. Infrared Identification of Degradated TNT Wastes in Streams and Shallow Wells;Morris,1960

5. Laboratory Culture of Taste- and Odor-Producing Aquatic Actinomycetes;Silvey;Jour. AWWA,1959

Cited by 14 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Musty/earthy aromas;Food Reviews International;1987-01

2. Source of musty odor associated with mucidone;Environment International;1982-01

3. Muddy Odour in Fish from Hypertrophic Waters;Hypertrophic Ecosystems;1980

4. Odor and Volatile Compounds in Liquid Swine Manure. I. Carboxylic Acids and Phenols;Bulletin of the Chemical Society of Japan;1977-03

5. Microbial Formation of Environmental Pollutants;Advances in Applied Microbiology Volume 18;1974

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