Author:
Marois-Fiset Jean-Thomas,Carabin Anne,Lavoie Audrey,Dorea Caetano C.
Abstract
ABSTRACTThe effects of temperature and pH on the water treatment performance of a point-of-use (POU) coagulant/disinfectant product were evaluated. Cold temperatures (∼5°C) reduced the bactericidal efficiency of the product with regard toEscherichia coliand total coliform log10reductions.
Publisher
American Society for Microbiology
Subject
Ecology,Applied Microbiology and Biotechnology,Food Science,Biotechnology
Cited by
28 articles.
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