Biological pretreatment: An innovative approach to addressing taste and odor

Abstract

AWWA Water ScienceVolume 2, Issue 3 e1184 CORRIGENDUMFree Access Biological pretreatment: An innovative approach to addressing taste and odor This article corrects the following: Biological pretreatment: An innovative approach to addressing taste and odor Jess Brown, Jennifer Nyfennegger, Yong Ang, Mark Simpson, Bruce MacLeod, Olga Wolanin, Katherine Gilmore, Volume 2Issue 2AWWA Water Science First Published online: March 9, 2020 First published: 24 June 2020 https://doi.org/10.1002/aws2.1184AboutSectionsPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat In Brown et al., 2020, the authors would like to recognize the two individuals who lend their technical knowledge to this article. Below is the revised Acknowledgement section: The authors thank Chance Lauderdale (formerly with Carollo, now with HDR) and Bob Cushing (Carollo) for important technical input on this work; Chance's Master's research help set the stage for the bench-scale testing. The authors also thank James Barazesh (Carollo Engineers, Inc.) for his invaluable assistance with data analysis and development of figures for this manuscript. REFERENCE Brown, J., Nyfennegger, J., Ang, Y., Simpson, M., MacLeod, B., Wolanin, O., & Gilmore, K. (2020). Biological pretreatment: An innovative approach to addressing taste and odor. AWWA Wat Sci., 2(2), e1173. https://doi.org/10.1002/aws2.1173Wiley Online LibraryCASGoogle Scholar Volume2, Issue3May/June 2020e1184 ReferencesRelatedInformation