Fiitea

Fiitea FIITEA - Fundatia Institutul International de Tehnologie si Economie Apicola was founded in 1970. Its offices are located in Bucharest, Romania.

Its different compartments serve for the scientific, technical and economic development of beekeeping.

MIEREA IN BUCATARIEVersiune digitala in limba romana, 1986.https://fiitea.org/foundation/books.htmlCUPRINS: Cuvant inain...
28/04/2026

MIEREA IN BUCATARIE
Versiune digitala in limba romana, 1986.
https://fiitea.org/foundation/books.html

CUPRINS: Cuvant inainte; Cateva sfaturi cu privire la pastrarea mierii; Masuri la indemana oricui; Mancaruri si sosuri; Mierea in produsele de patiserie si cofetarie; Creme si glazuri pentru torturi, rulade si trigoane; Bomboane cu miere; Specialitati lactate cu miere; Preparate din fructe si miere; Hidromelul si alte bauturi cu miere; Otetul din mere si miere; Index alfabetic.

WORLD COOKING WITH HONEYEnglish digital version, 1988.https://fiitea.org/foundation/books.htmlCONTENTS: Foreword; Some A...
15/01/2026

WORLD COOKING WITH HONEY
English digital version, 1988.
https://fiitea.org/foundation/books.html

CONTENTS: Foreword; Some Advice For Storing Honey; Handy Measurements; Dishes And Sauces; Using Honey For Pastry And Sweets; Creams And Glazes Used For Cakes, Rolls And Turnovers; Sweetmeats With Honey; Specialities With Milk And Honey; Fruit And Honey Dainties; Mead And Other Drinks With Honey; Apple And Honey Vinegar; Alphabetic Index.

GUSTUL MIERIIMichel GONNET si Gabriel VACHEVersiune digitala in limba romana, 1987.https://www.fiitea.org/foundation/boo...
15/09/2025

GUSTUL MIERII
Michel GONNET si Gabriel VACHE
Versiune digitala in limba romana, 1987.
https://www.fiitea.org/foundation/books.html

CUPRINS: I. Mierea; A. Originea, compozitia, modificarile naturale ale structurii si proprietatile biologice esentiale ale mierii; B. Consumul, productia si diversele utilizari ale mierii din Antichitate si pana in zilele noastre; II. Generalitati cu privire la analiza senzoriala si aplicatiile ei la miere; III. Aparatul senzorial si conditiile degustarii; IV. Criteriile analizei senzoriale a mierii, diferitele teste efectuate si puse la punct in cursul stagiilor practicate, urmate de o analiza sumara a raspunsurilor furnizate de degustatori; V. Studiu asupra mierilor defectuoase; VI. Metode de investigare si exploatare a unui sistem de notare si de clasificare obiectiva pentru aprecierea mierilor prin degustare; VII. Analiza senzoriala si promovarea mierilor de calitate; Scurta descriere organoleptica a catorva mieri monoflore; Concluzie; Anexe.

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Bucharest
013975

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