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This page is a summary of: Yoghurts with addition of selected vegetables: acidity, antioxidant properties and sensory quality, Acta Scientiarum Polonorum Technologia Alimentaria, March 2014, Uniwersytet Przyrodniczy w Poznaniu (Poznan University of Life Sciences),
DOI: 10.17306/j.afs.2014.1.3.
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