Use of flue gas desulfurization gypsum for the removal of off-flavor compounds in fish pond water

• المؤلفون الرئيسيون: Niwooti Whangchai, Redel Gutierrez, Udomluk Sompong, Supannee Suwanpakdee, Pornpimol Pimolrat, Tomoaki Itayama, Chalinda Ariyadet, Kanda Whangchai
• التنسيق: دورية
• منشور في: 2018
• الموضوعات: Agricultural and Biological Sciences; Earth and Planetary Sciences; Engineering; Environmental Science
• الوصول للمادة أونلاين: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84956661277&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/55090
• المؤسسة: Chiang Mai University

© 2016, Int. J. of GEOMATE. All rights reserved. Accumulation of off-flavor in fish flesh caused by the presence of geosmin and 2-methylisoborneol (MIB) in pond waters is a worldwide quality problem in aquaculture. This study investigated the effectiveness of synthetic flue gas desulfurization gypsu...