| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10386117 | Desalination | 2010 | 5 Pages |
Abstract
The results obtained reveal the significant improvement in the water flavour provided by both membrane techniques. In some cases this improvement was already perceptible with a proportion of membrane water of only 30% and the blends equalled, or even in some cases exceeded, the assessment of the water from the River Ter, the other important resource of the area and which is taken as a reference of water highly valued by the consumer.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Filtration and Separation
Authors
Ricard Devesa, Verònica GarcÃa, Lleonard MatÃa,