LEADER 03075nam  22006135  450 
001 9910298625303321
005 20200702120153.0
010   $a3-319-13758-1
024 7 $a10.1007/978-3-319-13758-2
035   $a(CKB)3710000000360289
035   $a(EBL)1998607
035   $a(OCoLC)904046350
035   $a(SSID)ssj0001451963
035   $a(PQKBManifestationID)11843288
035   $a(PQKBTitleCode)TC0001451963
035   $a(PQKBWorkID)11479578
035   $a(PQKB)11212172
035   $a(DE-He213)978-3-319-13758-2
035   $a(MiAaPQ)EBC1998607
035   $a(PPN)184494206
035   $a(EXLCZ)993710000000360289
100   $a20150223d2015      u|         0
101 0 $aeng
135   $aur|n|---|||||
181   $ctxt
182   $cc
183   $acr
200 10$aBalsamic Vinegars $eTradition, Technology, Trade /$fby Paolo Giudici, Federico Lemmetti, Stefano Mazza
205   $a1st ed. 2015.
210  1$aCham :$cSpringer International Publishing :$cImprint: Springer,$d2015.
215   $a1 online resource (173 p.)
300   $aDescription based upon print version of record.
311   $a3-319-13757-3 
320   $aIncludes bibliographical references at the end of each chapters.
327   $aVinegar: 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.
330   $aThis 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.
606   $aFood?Biotechnology
606   $aMicrobiology
606   $aFood Science$3https://scigraph.springernature.com/ontologies/product-market-codes/C15001
606   $aMicrobiology$3https://scigraph.springernature.com/ontologies/product-market-codes/L23004
606   $aApplied Microbiology$3https://scigraph.springernature.com/ontologies/product-market-codes/C12010
615  0$aFood?Biotechnology.
615  0$aMicrobiology.
615 14$aFood Science.
615 24$aMicrobiology.
615 24$aApplied Microbiology.
676   $a664.55
700   $aGiudici$b Paolo$4aut$4http://id.loc.gov/vocabulary/relators/aut$081878
702   $aLemmetti$b Federico$4aut$4http://id.loc.gov/vocabulary/relators/aut
702   $aMazza$b Stefano$4aut$4http://id.loc.gov/vocabulary/relators/aut
906   $aBOOK
912   $a9910298625303321
996   $aBalsamic Vinegars$92007742
997   $aUNINA