File:04. Антоцијани од храната како показатели на pH.ogg
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Summary
| Description |
English: Anthocyanins from food as indicators of pH
Demonstrated by MSc Božidar Ristovski. Planned and prepared by MSc Despina Kostadinova, laboratory technician Sonja Tomaševska, Prof. PhD Darko Dimitrovski, Prof. PhD Elena Veličkova, Prof. PhD Jana Klopčevska, Prof. PhD Mišela Temkov, Prof. PhD Donka Doneva Šapčevska, Prof. PhD Vesna Rafajlovska, Department of Food Technology and Biotechnology, Institute of Organic Technology, Faculty of Technology and Metallurgy, SCMU, Skopje, Macedonia.
Македонски: Антоцијани од храната како показатели на pH
Изведено од м-р Божидар Ристовски. Планирано и подготвено од м-р Деспина Костадинова, лаб. Соња Томашевска, проф. д-р Дарко Димитровски, проф. д-р Елена Величкова, проф. д-р Јана Клопчевска, проф. д-р Мишела Темков, проф. д-р Донка Донева Шапчевска, проф. д-р Весна Рафајловска, Катедра за прехранбена и био технологија, Институт за органска технологија, Технолошко-металуршки факултет, УКИМ, Скопје, Македонија. |
| Date | |
| Source | Own work |
| Author | Дени Ингилизовски |
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This organic technology experiment video was made within the Wikiexperiments 2022 set up by Shared Knowledge.
You can see all the videos in the category Organic technology Wikiexperiments.
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| Date/Time | Thumbnail | Dimensions | User | Comment | |
|---|---|---|---|---|---|
| current | 20:27, 18 January 2023 | 2 min 58 s, 1,920 × 1,080 (112.01 MB) | Dandarmkd | Uploaded own work with UploadWizard |
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