Vinegars of the World
Editat de Laura Solieri, Paolo Giudicien Limba Engleză Paperback – 16 dec 2008
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Specificații
ISBN-13: 9788847008656
ISBN-10: 8847008654
Pagini: 300
Ilustrații: XX, 297 p. 224 illus., 48 illus. in color.
Dimensiuni: 155 x 235 x 15 mm
Greutate: 0.57 kg
Ediția:2009
Editura: Springer
Colecția Springer
Locul publicării:Milano, Italy
ISBN-10: 8847008654
Pagini: 300
Ilustrații: XX, 297 p. 224 illus., 48 illus. in color.
Dimensiuni: 155 x 235 x 15 mm
Greutate: 0.57 kg
Ediția:2009
Editura: Springer
Colecția Springer
Locul publicării:Milano, Italy
Public țintă
Professional/practitionerCuprins
Vinegars of the World.- Vinegars Through the Ages.- Acetic Acid Bacteria Taxonomy from Early Descriptions to Molecular Techniques.- Preservation of Vinegar Acetic Acid Bacteria.- Organisms Associated with Acetic Acid Bacteria in Vinegar Production.- Vinegar Engineering.- Rice Vinegars.- Malt and Distilled Malt Vinegar.- Wine and Grape Vinegars.- Traditional Balsamic Vinegar.- Jerez Vinegar.- Cider Vinegar: Microbiology, Technology and Quality.- Vinegars from Tropical Africa.- Taiwan Fruit Vinegar.- Cereal Vinegars Made by Solid-State Fermentation in China.- Other Tropical Fruit Vinegars.- Whey Vinegar.
Textul de pe ultima copertă
The importance of vinegars goes far beyond their merely economic aspect: they are in fact the result of environmental resources and culture, of tradition and science. The origin of vinegar is lost in the dawn of human history, together with the beginning of agriculture and the discovery of alcoholic fermentation of fruits, cereals and vegetables. This book, written by experts and scientists working in the field and enriched by several images and tables, clearly describes some of the main types of vinegar produced in the world in their peculiar aspects. In particular, vinegar technology and microbiology are dealt with extensively. The nomenclature of the microorganisms involved has been updated according to the current taxonomy.
Caracteristici
The volume gives an overview of the most popular types of vinegars produced in the world Technologies and microorganisms involved in their production are described in details The nomenclature of microorganisms has been updated according to the current taxonomy, and includes the most recent changes