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Balsamic vinegars = tradition, techn...

Lemmetti, Federico.

Balsamic vinegars = tradition, technology, trade /

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Balsamic vinegars/ by Paolo Giudici, Federico Lemmetti, Stefano Mazza.
其他題名:	tradition, technology, trade /
作者:	Giudici, Paolo.
其他作者:	Lemmetti, Federico.
出版者:	Cham :Springer International Publishing : : 2015.,
面頁冊數:	ix, 167 p. :ill., digital ; : 24 cm.;
Contained By:	Springer eBooks
標題:	Balsamic vinegar. -
電子資源:	http://dx.doi.org/10.1007/978-3-319-13758-2
ISBN:	9783319137582 (electronic bk.)

Balsamic vinegars = tradition, technology, trade /
Giudici, Paolo.

Balsamic vinegarstradition, technology, trade /[electronic resource] :by Paolo Giudici, Federico Lemmetti, Stefano Mazza. - Cham :Springer International Publishing :2015. - ix, 167 p. :ill., digital ;24 cm.

Vinegar: definition, diffusion and use -- History of balsamic vinegars -- The balsamic family.-Balsamic production: raw materials and processes -- Traditional Balsamic: Vinegar as coded by us -- The ageing of balsamics: residence time, maturity, and yield -- Sensorial properties and evaluation of balsamic vinegars -- "Balsamic": a global debate.

This book offers a clear description of all the balsamic vinegars and/or similar products produced in the world, their differences in composition, quality and use. This encompasses all the steps for the production of Traditional Balsamic Vinegar: grape composition, crushing, concentration of the must, alcoholic and acetic fermentation, ageing, sensorial properties and quality of the final product. This book covers extensively all the balsamic vinegars, especially the industrial ones that have a really large market and diffusion.

ISBN: 9783319137582 (electronic bk.)

Standard No.: 10.1007/978-3-319-13758-2doiSubjects--Topical Terms:

1066282
Balsamic vinegar.

LC Class. No.: TP429.2

Dewey Class. No.: 664.55

Balsamic vinegars = tradition, technology, trade /
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100 1 $a Giudici, Paolo. $3 793255
245 1 0 $a Balsamic vinegars $h [electronic resource] : $b tradition, technology, trade / $c by Paolo Giudici, Federico Lemmetti, Stefano Mazza.
260 $a Cham : $c 2015. $b Springer International Publishing : $b Imprint: Springer,
300 $a ix, 167 p. : $b ill., digital ; $c 24 cm.
505 0 $a Vinegar: definition, diffusion and use -- History of balsamic vinegars -- The balsamic family.-Balsamic production: raw materials and processes -- Traditional Balsamic: Vinegar as coded by us -- The ageing of balsamics: residence time, maturity, and yield -- Sensorial properties and evaluation of balsamic vinegars -- "Balsamic": a global debate.
520 $a This book offers a clear description of all the balsamic vinegars and/or similar products produced in the world, their differences in composition, quality and use. This encompasses all the steps for the production of Traditional Balsamic Vinegar: grape composition, crushing, concentration of the must, alcoholic and acetic fermentation, ageing, sensorial properties and quality of the final product. This book covers extensively all the balsamic vinegars, especially the industrial ones that have a really large market and diffusion.
650 0 $a Balsamic vinegar. $3 1066282
650 1 4 $a Chemistry. $3 593913
650 2 4 $a Food Science. $3 673136
650 2 4 $a Microbiology. $3 591510
650 2 4 $a Applied Microbiology. $3 673403
700 1 $a Lemmetti, Federico. $3 1066280
700 1 $a Mazza, Stefano. $3 1066281
710 2 $a SpringerLink (Online service) $3 593884
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856 4 0 $u http://dx.doi.org/10.1007/978-3-319-13758-2
950 $a Chemistry and Materials Science (Springer-11644)

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