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1. |
Record Nr. |
UNINA9910253450603321 |
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Autore |
Vigini, Giuliano |
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Titolo |
Storia dell'editoria cattolica in Italia : dall'unità a oggi / Giuliano Vigini |
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Pubbl/distr/stampa |
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Milano : Bibliografica, 2017 |
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ISBN |
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Descrizione fisica |
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Collana |
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Disciplina |
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Locazione |
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Collocazione |
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60 070.5 VIGG 2017 |
XXX COD. 1071 (5) |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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2. |
Record Nr. |
UNINA9910298625303321 |
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Autore |
Giudici Paolo |
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Titolo |
Balsamic Vinegars : Tradition, Technology, Trade / / by Paolo Giudici, Federico Lemmetti, Stefano Mazza |
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Pubbl/distr/stampa |
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Cham : , : Springer International Publishing : , : Imprint : Springer, , 2015 |
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ISBN |
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Edizione |
[1st ed. 2015.] |
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Descrizione fisica |
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1 online resource (173 p.) |
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Disciplina |
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Soggetti |
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Food—Biotechnology |
Microbiology |
Food Science |
Applied Microbiology |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Note generali |
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Description based upon print version of record. |
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Nota di bibliografia |
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Includes bibliographical references at the end of each chapters. |
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Nota di contenuto |
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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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Sommario/riassunto |
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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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