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Aceto Balsamico tradizionale di Reggio

Zeppa, G., Giordano, M., Gerbi, V., and Meglioli, G. (2002). Characterisation of volatile compounds in three acetification batteries used for the production of Aceto Balsamico Tradizionale di Reggio Emilia. Ital. J. Food Sci. 14, 247-266. [Pg.182]

Evolution of Some Physical Properties of "Aceto Balsamico Tradizionale Di Reggio Emilia" during Long-Term Aging... [Pg.671]

Physical Properties of Aceto Balsamico Tradizionale Di Reggio Emilia... [Pg.673]

Meglioli, G., Rarigini, G., Tedeschi, M., and Resenti, G. L aceto balsamico tradizionale di Reggio Emilia. Studio delle caratteristiche chimiche, chimico-fisiche, Ind. Bevande, 26, 41, 1994. [Pg.676]

Control over TBV and its reputation is protected by the constitution of local associations of producers and experts in the field, usually called Consortia. The aim of these Consortia is to promote the culture of TBV and to survey their production and distribution. There are now four active Consortia in both of the interested cities—Modena and Reggio Emilia— with the same purpose and functions. For the TBV of Modena, these are Consorzio Produttori Aceto Balsamico Tradizionale di Modena, Consorzio... [Pg.138]

See other pages where Aceto Balsamico tradizionale di Reggio is mentioned: [Pg.139]    [Pg.671]    [Pg.139]    [Pg.671]    [Pg.409]    [Pg.409]    [Pg.138]   


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Aceto Balsamico Tradizionale

Aceto Balsamico tradizionale di Reggio Emilia

Di aceto

Reggio

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