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This page is a summary of: The eff ect of addition of selected vegetables on the microbiological, textural and fl avour profi le properties of yoghurts, Acta Scientiarum Polonorum Technologia Alimentaria, March 2015, Uniwersytet Przyrodniczy w Poznaniu (Poznan University of Life Sciences),
DOI: 10.17306/j.afs.2015.1.5.
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