Microbiological and chemical characteristics of natural balsamic vinegar. Evolution of some parameters in the course of its formation [Emilia-Romagna]
2003
Turtura, G.C. | Grasselli, E.M. (Bologna Univ. (Italy). Istituto di Microbiologia Agraria e Tecnica)
إنجليزي. Microbiological and chemico-physical properties of traditional balsamic vinegar from Reggio Emilia were surveyed in 112 batteries totalling 560 casks, in the attempt to define the typology of the product. The analytical data point out the most important qualitative and quantitative characteristics of this natural balsamic vinegar in the course of its formation
اظهر المزيد [+] اقل [-]إيطالي. Sono state esaminate, dal punto di vista microbiologico e chimico-fisico, 112 batterie di Aceto Balsamico Tradizionale di Reggio Emilia (per complessivi 560 vaselli), al fine di definirne la tipizzazione. I risultati delle analisi mettono in evidenza le principali caratteristiche quali-quantitative di tale aceto balsamico naturale nel corso della sua formazione
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
تم تزويد هذا السجل من قبل Istituto di Servizi per il Mercato Agricolo Alimentare