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02478nam a22004815i 4500 |
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978-3-319-13758-2 |
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DE-He213 |
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20151204152815.0 |
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cr nn 008mamaa |
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150223s2015 gw | s |||| 0|eng d |
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|a 9783319137582
|9 978-3-319-13758-2
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|a 10.1007/978-3-319-13758-2
|2 doi
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|d GrThAP
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|a TP248.65.F66
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|a TDCT
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|a TEC012000
|2 bisacsh
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|a 641.3
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|a 664
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|a Giudici, Paolo.
|e author.
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|a Balsamic Vinegars
|h [electronic resource] :
|b Tradition, Technology, Trade /
|c by Paolo Giudici, Federico Lemmetti, Stefano Mazza.
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| 264 |
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|a Cham :
|b Springer International Publishing :
|b Imprint: Springer,
|c 2015.
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| 300 |
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|a IX, 167 p. 55 illus., 44 illus. in color.
|b online resource.
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|a text
|b txt
|2 rdacontent
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|a computer
|b c
|2 rdamedia
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|a online resource
|b cr
|2 rdacarrier
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|a text file
|b PDF
|2 rda
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|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.
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| 520 |
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|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.
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| 650 |
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|a Chemistry.
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| 650 |
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|a Microbiology.
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| 650 |
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|a Food
|x Biotechnology.
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| 650 |
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4 |
|a Chemistry.
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| 650 |
2 |
4 |
|a Food Science.
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| 650 |
2 |
4 |
|a Microbiology.
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| 650 |
2 |
4 |
|a Applied Microbiology.
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| 700 |
1 |
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|a Lemmetti, Federico.
|e author.
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| 700 |
1 |
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|a Mazza, Stefano.
|e author.
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| 710 |
2 |
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|a SpringerLink (Online service)
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| 773 |
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|t Springer eBooks
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| 776 |
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|i Printed edition:
|z 9783319137575
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| 856 |
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|u http://dx.doi.org/10.1007/978-3-319-13758-2
|z Full Text via HEAL-Link
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|a ZDB-2-CMS
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| 950 |
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|a Chemistry and Materials Science (Springer-11644)
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