01172nam 2200409 450 991080962250332120230809225037.02-35962-963-8(CKB)3790000000535724(MiAaPQ)EBC5151875(Au-PeEL)EBL5151875(CaPaEBR)ebr11471732(OCoLC)1013820808(EXLCZ)99379000000053572420200128d2017 uy 0freurcnu||||||||txtrdacontentcrdamediacrrdacarrierL'audition un joyau si brillant que seul Dieu pouvait l'inventer ! /Pierre Campo ; preface de Francois MathPlombieres-les-Bains :Editions Ex aequo,2017.1 online resource (61 pages)Collection Les savoirs2-35962-962-X HearingHearing.612.85Campo Pierre1715049Math François1943-MiAaPQMiAaPQMiAaPQBOOK9910809622503321L'audition4109324UNINA03075nam 22006135 450 991029862530332120251116133915.03-319-13758-110.1007/978-3-319-13758-2(CKB)3710000000360289(EBL)1998607(OCoLC)904046350(SSID)ssj0001451963(PQKBManifestationID)11843288(PQKBTitleCode)TC0001451963(PQKBWorkID)11479578(PQKB)11212172(DE-He213)978-3-319-13758-2(MiAaPQ)EBC1998607(PPN)184494206(EXLCZ)99371000000036028920150223d2015 u| 0engur|n|---|||||txtccrBalsamic Vinegars Tradition, Technology, Trade /by Paolo Giudici, Federico Lemmetti, Stefano Mazza1st ed. 2015.Cham :Springer International Publishing :Imprint: Springer,2015.1 online resource (173 p.)Description based upon print version of record.3-319-13757-3 Includes bibliographical references at the end of each chapters.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.Food—BiotechnologyMicrobiologyFood Sciencehttps://scigraph.springernature.com/ontologies/product-market-codes/C15001Microbiologyhttps://scigraph.springernature.com/ontologies/product-market-codes/L23004Applied Microbiologyhttps://scigraph.springernature.com/ontologies/product-market-codes/C12010Food—Biotechnology.Microbiology.Food Science.Microbiology.Applied Microbiology.664.55Giudici Paoloauthttp://id.loc.gov/vocabulary/relators/aut81878Lemmetti Federicoauthttp://id.loc.gov/vocabulary/relators/autMazza Stefanoauthttp://id.loc.gov/vocabulary/relators/autBOOK9910298625303321Balsamic Vinegars2007742UNINA