標(biāo)題: Titlebook: Balsamic Vinegars; Tradition, Technolog Paolo Giudici,Federico Lemmetti,Stefano Mazza Book 2015 The Editor(s) (if applicable) and The Autho [打印本頁(yè)] 作者: 作業(yè) 時(shí)間: 2025-3-21 17:17
書目名稱Balsamic Vinegars影響因子(影響力)
書目名稱Balsamic Vinegars影響因子(影響力)學(xué)科排名
書目名稱Balsamic Vinegars網(wǎng)絡(luò)公開度
書目名稱Balsamic Vinegars網(wǎng)絡(luò)公開度學(xué)科排名
書目名稱Balsamic Vinegars被引頻次
書目名稱Balsamic Vinegars被引頻次學(xué)科排名
書目名稱Balsamic Vinegars年度引用
書目名稱Balsamic Vinegars年度引用學(xué)科排名
書目名稱Balsamic Vinegars讀者反饋
書目名稱Balsamic Vinegars讀者反饋學(xué)科排名
作者: jagged 時(shí)間: 2025-3-21 22:35 作者: 善于 時(shí)間: 2025-3-22 01:04
https://doi.org/10.1007/978-3-211-79908-6grouping for at least two reasons: firstly, there is no precise and legally recognised definition of “balsamic vinegar”; and secondly, products bearing the “balsamic” tag can be very different from each other.作者: LATER 時(shí)間: 2025-3-22 07:44 作者: deviate 時(shí)間: 2025-3-22 10:47 作者: 加入 時(shí)間: 2025-3-22 13:03 作者: Substitution 時(shí)間: 2025-3-22 18:29
Die praktischen Einheitsbetr?ge To calculate the actual RT in each barrel and of the TBV tapped off, a mathematical model was developed. During the extended ageing period, a lot of chemical and physical modifications occur, transforming the rheological and sensorial properties of TBV.作者: olfction 時(shí)間: 2025-3-22 23:40 作者: Misnomer 時(shí)間: 2025-3-23 01:57 作者: Bumble 時(shí)間: 2025-3-23 06:35 作者: Cultivate 時(shí)間: 2025-3-23 12:17 作者: 考古學(xué) 時(shí)間: 2025-3-23 17:35
Traditional Balsamic Vinegar as Coded by Us,occur during all stages, beginning with Maillard reactions generated by the heat treatment of the must, and ending with the same Maillard reactions in the barrel set. In the intermediate stages, two important microbiological transformations occur: alcoholic and acetic acid fermentations.作者: 分散 時(shí)間: 2025-3-23 19:17
The Ageing of Balsamics: Residence Time, Maturity, and Yield, To calculate the actual RT in each barrel and of the TBV tapped off, a mathematical model was developed. During the extended ageing period, a lot of chemical and physical modifications occur, transforming the rheological and sensorial properties of TBV.作者: backdrop 時(shí)間: 2025-3-24 00:06 作者: CHECK 時(shí)間: 2025-3-24 02:26
rotected Geographical Status (geographical indications by EuThis 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 Vi作者: 聰明 時(shí)間: 2025-3-24 06:34
H. Geiger,Karl Scheel,W. Westphalhe available sources can be examined and integrated together, in order to compose an analytical outline. Scope of this chapter is to show the available historical proofs of balsamic vinegars evolution through the time.作者: Malfunction 時(shí)間: 2025-3-24 11:41
https://doi.org/10.1007/978-3-642-90991-7ng the most recent directives regarding sensory analysis and formulated on a scientific basis. It applies clear, easily identifiable, and officially recognised terms (i.e. bitter, sweet, salty, astringent, and pungent) that have clear meanings shared by all panel members.作者: 火海 時(shí)間: 2025-3-24 17:32 作者: 防銹 時(shí)間: 2025-3-24 19:10 作者: Somber 時(shí)間: 2025-3-25 02:44
Book 2015t, 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.作者: intricacy 時(shí)間: 2025-3-25 05:54 作者: uveitis 時(shí)間: 2025-3-25 09:28
History of Balsamic Vinegars,ng worldwide fame for their peculiar historical iter and recent commercial success: the “balsamic vinegars”. Starting from first vague evidences during the Roman Empire, the evolutionary pathway that has brought this peculiar group of vinegars and condiments under the form we know nowadays is incred作者: 他去就結(jié)束 時(shí)間: 2025-3-25 13:38 作者: HUMID 時(shí)間: 2025-3-25 16:00 作者: pancreas 時(shí)間: 2025-3-25 20:49
Traditional Balsamic Vinegar as Coded by Us,el (Benedetti 2004); some of these are quite unusual, others are reasonable but very generic. Recently, a procedure was patented (Patent BO2011A000132) perfectly compatible with the product regulations for TBV, which clearly sets out all the steps for TBV production. Ideally, the process is divided 作者: LIKEN 時(shí)間: 2025-3-26 00:08
The Ageing of Balsamics: Residence Time, Maturity, and Yield, idea is supported by advertisements, marketing strategies, gourmets, chefs, and dealers and is widespread on the Internet. It is obvious that balsamic age is considered a very distinctive trait, and many balsamic products claim or fake the improbable age of 100 years. In this chapter, the age and t作者: Myocyte 時(shí)間: 2025-3-26 07:21
Sensorial Properties and Evaluation of Balsamic Vinegars,r the effectiveness and reliability of TBV sensory analysis is the establishment of procedures that maximise the independence of judgement of the panelists. Precise tasting procedures and clear evaluation questionnaires were implemented to ensure a reasonable degree of independence during sensory ev作者: 官僚統(tǒng)治 時(shí)間: 2025-3-26 10:09 作者: 預(yù)示 時(shí)間: 2025-3-26 15:23
Paolo Giudici,Federico Lemmetti,Stefano MazzaEach production phase is described with regard to its technical, scientific and commercial aspect.Clarifies the controversial debate about Protected Geographical Status (geographical indications by Eu作者: NOVA 時(shí)間: 2025-3-26 19:11 作者: 軟弱 時(shí)間: 2025-3-26 23:29 作者: Lipoma 時(shí)間: 2025-3-27 01:49
H. Geiger,Karl Scheel,W. Westphalng worldwide fame for their peculiar historical iter and recent commercial success: the “balsamic vinegars”. Starting from first vague evidences during the Roman Empire, the evolutionary pathway that has brought this peculiar group of vinegars and condiments under the form we know nowadays is incred作者: allergen 時(shí)間: 2025-3-27 06:09
https://doi.org/10.1007/978-3-642-90776-0ducts that, at first glance, might appear quite similar both in appearance and from a sensory perspective. However, all these products can vary enormously as regards ingredients, market claims, price, and legal status. Three tentative groups are defined: (1) condiments, which have no compositional l作者: offense 時(shí)間: 2025-3-27 10:30 作者: 不幸的人 時(shí)間: 2025-3-27 14:06
Die praktischen Einheitsbetr?geel (Benedetti 2004); some of these are quite unusual, others are reasonable but very generic. Recently, a procedure was patented (Patent BO2011A000132) perfectly compatible with the product regulations for TBV, which clearly sets out all the steps for TBV production. Ideally, the process is divided 作者: Addictive 時(shí)間: 2025-3-27 20:38
Die praktischen Einheitsbetr?ge idea is supported by advertisements, marketing strategies, gourmets, chefs, and dealers and is widespread on the Internet. It is obvious that balsamic age is considered a very distinctive trait, and many balsamic products claim or fake the improbable age of 100 years. In this chapter, the age and t作者: Conscientious 時(shí)間: 2025-3-28 01:10 作者: cogitate 時(shí)間: 2025-3-28 05:10
https://doi.org/10.1007/978-3-642-90991-7ify a product as originating in the territory of a Member, or a region or locality in that territory, where a given quality, reputation or other characteristic of the product is essentially attributable to its geographical origin”. GI groups together three distinctive systems:, Protected Designation作者: 舊石器 時(shí)間: 2025-3-28 08:27 作者: 極力證明 時(shí)間: 2025-3-28 11:20 作者: synovial-joint 時(shí)間: 2025-3-28 18:19 作者: 輕推 時(shí)間: 2025-3-28 19:39
Book 2023iled discussion of specific topics, including case studies. The general report assesses the latest changes in the climate system both globally and in China, and identifies areas most susceptible to the impact of climate change. This is followed by topical reports on issues such as global climate gov作者: LATER 時(shí)間: 2025-3-29 02:49 作者: GREEN 時(shí)間: 2025-3-29 07:07
Prevalence and key figures for the poultry red mite , infections in poultry farm systems,ricide products has accentuated the prevalence rates of this poultry ectoparasite observed more often in non intensive systems such as free-range, barns or backyards and more often in laying hens than in broiler birds. The lack of knowledge from producers and the utilisation of inadequate, ineffecti
