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Titlebook: Balsamic Vinegars; Tradition, Technolog Paolo Giudici,Federico Lemmetti,Stefano Mazza Book 2015 The Editor(s) (if applicable) and The Autho

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發(fā)表于 2025-3-21 17:17:05 | 只看該作者 |倒序瀏覽 |閱讀模式
期刊全稱Balsamic Vinegars
期刊簡稱Tradition, Technolog
影響因子2023Paolo Giudici,Federico Lemmetti,Stefano Mazza
視頻videohttp://file.papertrans.cn/181/180509/180509.mp4
發(fā)行地址Each 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
圖書封面Titlebook: Balsamic Vinegars; Tradition, Technolog Paolo Giudici,Federico Lemmetti,Stefano Mazza Book 2015 The Editor(s) (if applicable) and The Autho
影響因子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.
Pindex Book 2015
The information of publication is updating

書目名稱Balsamic Vinegars影響因子(影響力)




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沙發(fā)
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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.
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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.
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