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Balsamic vinegars[electronic resourc...

Giudici, Paolo.

Balsamic vinegars[electronic resource] :tradition, technology, trade /

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
杜威分類號:	664.55
書名/作者:	Balsamic vinegars : tradition, technology, trade // by Paolo Giudici, Federico Lemmetti, Stefano Mazza.
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.
標題:	Chemistry.
標題:	Food Science.
標題:	Microbiology.
標題:	Applied Microbiology.
ISBN:	9783319137582 (electronic bk.)
ISBN:	9783319137575 (paper)
內容註:	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.
摘要、提要註:	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.
電子資源:	http://dx.doi.org/10.1007/978-3-319-13758-2

Balsamic vinegars[electronic resource] :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:

606779
Balsamic vinegar.

LC Class. No.: TP429.2

Dewey Class. No.: 664.55

Balsamic vinegars[electronic resource] :tradition, technology, trade /
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245 1 0 $a Balsamic vinegars $h [electronic resource] : $b tradition, technology, trade / $c by Paolo Giudici, Federico Lemmetti, Stefano Mazza.
260 $a Cham : $b Springer International Publishing : $b Imprint: Springer, $c 2015.
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 606779
650 1 4 $a Chemistry. $3 182539
650 2 4 $a Food Science. $3 464528
650 2 4 $a Microbiology. $3 182563
650 2 4 $a Applied Microbiology. $3 463632
700 1 $a Lemmetti, Federico. $3 606777
700 1 $a Mazza, Stefano. $3 606778
710 2 $a SpringerLink (Online service) $3 463450
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856 4 0 $u http://dx.doi.org/10.1007/978-3-319-13758-2
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