By Dean L. Shumway, George G. Chadwick
Water Research, Volume 5, Issue 11, November 1971, Pages 997-1003, ISSN 0043-1354, DOI: 10.1016/0043-1354(71)90034-0.

In a laboratory study measurable impairment of the flavor of cooked flesh of jack coho salmon resulted from exposure of the fish to untreated kraft pulp and paper mill effluents for 72 to 96 h at concentrations of about 1.0 to 2.0 per cent by volume and above. No flavor impairment was noted when fish were exposed to a concentration of 2.9 per cent by volume, the highest level tested, of biologically treated effluent.

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