Authors:
- 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 European Union), quality and costs of different balsamic vinegars
- Useful tool for manufacturers, scientists, technologists, merchants, restaurant professionals, and those who produce vinegars as a hobby
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Table of contents (8 chapters)
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Front Matter
About this book
Authors and Affiliations
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Department of Life Sciences, University of Modena and Reggio Emilia, Reggio Emilia, Italy
Paolo Giudici, Federico Lemmetti
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Modena, Italy
Stefano Mazza
Bibliographic Information
Book Title: Balsamic Vinegars
Book Subtitle: Tradition, Technology, Trade
Authors: Paolo Giudici, Federico Lemmetti, Stefano Mazza
DOI: https://doi.org/10.1007/978-3-319-13758-2
Publisher: Springer Cham
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: Springer International Publishing Switzerland 2015
Hardcover ISBN: 978-3-319-13757-5Published: 23 March 2015
Softcover ISBN: 978-3-319-36154-3Published: 06 October 2016
eBook ISBN: 978-3-319-13758-2Published: 23 February 2015
Edition Number: 1
Number of Pages: IX, 167
Number of Illustrations: 11 b/w illustrations, 44 illustrations in colour
Topics: Food Science, Microbiology, Applied Microbiology