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Commercial balsamic vinegar

Tg, Tg, T m, Tr and Melting Enthalpy of Water (AHm) of Traditional Balsamic Vinegars Differently Aged and of Commercial Balsamic Vinegar... [Pg.674]

The high added value of the traditional vinegar causes problems regarding its characterization with respect to common vinegar and "imitative" commercial products that are commonly called "balsamic vinegar". [Pg.672]

The aim of fhis paper is to evaluate the evolution of some thermal and rheological properties of the traditional balsamic vinegar during the aging process in order to obtain physical indices useful to differentiate the traditional product from the commercial imitative ones. [Pg.672]

Six samples taken from fhe same acefification battery of six casks (1-6 6 younger 1 older) of "Acefo Balsamico Tradizionale di Reggio Emilia" aged befween 3 and 25 years, provided by a local producer, were analyzed. Two balsamic vinegars (C), represenfafive of the commercial, nontraditional, products were purchased in a local market. [Pg.672]

Chemical Properties of Samples of Balsamic Vinegar during Aging and of the Two Commercial Products... [Pg.673]

Viscosity of differently aged traditional balsamic vinegar (samples 1-6) and of commercial balsamic products (C, average of two samples). [Pg.675]

See other pages where Commercial balsamic vinegar is mentioned: [Pg.675]    [Pg.675]    [Pg.146]    [Pg.673]    [Pg.675]    [Pg.676]   
See also in sourсe #XX -- [ Pg.671 , Pg.672 , Pg.673 , Pg.674 , Pg.675 ]



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