|
|
|
|
| LEADER |
02731nam a22005055i 4500 |
| 001 |
8013 |
| 003 |
DE-He213 |
| 005 |
20130725192743.0 |
| 007 |
cr nn 008mamaa |
| 008 |
100301s2009 it | s |||| 0|eng d |
| 020 |
# |
# |
|a 9788847008663
|9 978-88-470-0866-3
|
| 024 |
7 |
# |
|a 10.1007/978-88-470-0866-3
|2 doi
|
| 050 |
# |
4 |
|a QR1-502
|
| 072 |
# |
7 |
|a PSG
|2 bicssc
|
| 072 |
# |
7 |
|a TCB
|2 bicssc
|
| 072 |
# |
7 |
|a SCI010000
|2 bisacsh
|
| 072 |
# |
7 |
|a SCI045000
|2 bisacsh
|
| 082 |
0 |
4 |
|a 660.62
|2 23
|
| 100 |
1 |
# |
|a Solieri, Lisa.
|e editor.
|
| 245 |
1 |
0 |
|a Vinegars of the World
|c edited by Lisa Solieri, Paolo Giudici.
|h [electronic resource] /
|
| 264 |
# |
1 |
|a Milano :
|b Springer Milan,
|c 2009.
|
| 300 |
# |
# |
|b online resource.
|
| 336 |
# |
# |
|a text
|b txt
|2 rdacontent
|
| 337 |
# |
# |
|a computer
|b c
|2 rdamedia
|
| 338 |
# |
# |
|a online resource
|b cr
|2 rdacarrier
|
| 347 |
# |
# |
|a text file
|b PDF
|2 rda
|
| 505 |
0 |
# |
|a Vinegar through the Time -- Vinegars of the World -- Vinegar Microbiology: Preservation of Vinegar Bacteria -- Vinegar Microbiology: Other Microorganisms -- Vinegar Engineering -- Malt Viniegra -- Rice vinegar -- Chinese vinegar and solid-fermentation process -- Vinegar from tropical Africa -- Wine and grape vinegar -- Traditional Balsamic Vinegar -- Jerez Vinegar -- Cider Vinegar : Microbiology, Technology and Quality -- Fruit vinegar -- Production of vinegar from whey.
|
| 520 |
# |
# |
|a 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.
|
| 650 |
# |
0 |
|a Chemistry.
|
| 650 |
# |
0 |
|a Biotechnology.
|
| 650 |
# |
0 |
|a Microbiology.
|
| 650 |
# |
0 |
|a Food science.
|
| 650 |
1 |
4 |
|a Chemistry.
|
| 650 |
2 |
4 |
|a Applied Microbiology.
|
| 650 |
2 |
4 |
|a Food Science.
|
| 650 |
2 |
4 |
|a Biotechnology.
|
| 650 |
2 |
4 |
|a Microbiology.
|
| 700 |
1 |
# |
|a Giudici, Paolo.
|e editor.
|
| 710 |
2 |
# |
|a SpringerLink (Online service)
|
| 773 |
0 |
# |
|t Springer eBooks
|
| 776 |
0 |
8 |
|i Printed edition:
|z 9788847008656
|
| 856 |
4 |
0 |
|u https://ezaccess.library.uitm.edu.my/login?url=http://dx.doi.org/10.1007/978-88-470-0866-3
|
| 912 |
# |
# |
|a ZDB-2-CMS
|
| 950 |
# |
# |
|a Chemistry and Materials Science (Springer-11644)
|