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The New Standard for Drinking Water
Drinking water, that is, the water whose organoleptic, physicochemical, and biological properties meet human biological needs and has neither color nor smell, should have a taste determined by the presence of physiologically necessary salts of calcium, magnesium, sodium, and potassium in corresponding concentrations without which metabolism in the human organism is impossible.
Assessment of drinking water quality using indicator bacteria and bacteriophages
Bacterial indicators and bacteriophages suggested as potential indicators of water quality. Naturally occurring indicator bacteria and bacteriophages respond differently to chlorination and behave differently in drinking water distribution networks.