{"text_format":"2","workbook":"xls","n_sheets":1,"sheets":["report2"],"not_rendered":{"charts":0,"images":0,"macros":0,"external_links":1,"defined_names":1,"comments":0,"pivot_tables":0},"unopened":[],"bounds":{"document_bytes":16777216,"sheet_cells":100000,"run_cost":"one","rows_first":2000,"rows_last":500,"rows_between":2000,"halvings":0,"cell_chars":16384,"cell_head_chars":4096},"cells_cut":0,"cells_raw":0,"read":"whole","date_system":"1900","formulas":"cached_only"}

{"sheet":"report2","index":0,"n_rows":14,"n_cols":5,"rows_kept":14,"cut":false,"hidden":false,"merged":[[0,2,0,3],[0,4,0,5],[1,2,1,3],[1,4,1,5],[2,2,2,3],[4,2,4,3],[5,2,5,3],[6,2,6,3],[7,2,7,3],[9,2,9,3],[10,2,10,3],[12,2,12,3]],"flags":["formulas_cached_only"]}
[null,"1.","Record Nr.",null,"UNINA9910793445603321"]
[null,null,"Titolo",null,"Taste and odour in source and drinking water : causes, controls, and consequences / / Tsair-Fuh Lin [et al.]"]
[null,null,"Pubbl/distr/stampa",null,"London : , : IWA Publishing, , [2019]"]
[{"$nulls":4},"©2019"]
[null,null,"ISBN",null,"1-78040-666-5"]
[null,null,"Descrizione fisica",null,"1 online resource (xvi, 304 pages) : illustrations"]
[null,null,"Disciplina",null,"628.162"]
[null,null,"Soggetti",null,"Water - Purification - Taste and odor control"]
[{"$nulls":4},"Drinking water"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,"Nota di contenuto",null,"Editors Author List Chapter 1 - Introduction Chapter 2 -The drinking water taste-and-odour wheel after 30 years Chapter 3 - Biological production of taste and odour compounds Chapter 4 - Chemical analytical techniques for taste and odour compounds Chapter 5 - Advances in sensory measurement determinations Chapter 6 - Removal of odourants from drinking water Chapter 7 - Management of T&O in source water Chapter 8 - Characterization and removal of minerals that cause taste Chapter 9 - Risk management of public perception Index"]
[null,null,null,"Sommario/riassunto","Taste and Odour in Source and Drinking Water provides an updated evaluation of the characterization and management of taste and odour (T & O) in source and drinking waters. Authored by international experts from the IWA Specialist Group on Off-flavours in the Aquatic Environment, the book represents an important resource that synthesizes current knowledge on the origins, mitigation, and management of aquatic T & O problems. The material provides new knowledge for an increasing widespread degradation of source waters and global demand for high-quality potable water."]