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Na podstawie przebadanych w latach 1995-2001 254 próbek krajowych jogurtów i biojogurtów rynkowych (naturalnych i smakowych) w 97% próbek stwierdzono, że liczba mikroflory charakterystycznej dla jogurtu wynosiła powyżej 10⁷ j.t.k./g. Liczba bifidobakterii jako mikroflory dodatkowej była zadowalająca (powyżej 10⁶ j.t.k./g) tylko w 35% badanych próbek biojogurtów. W latach 1995-2001 wyraźnie poprawiła...
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