TY - CHAP A1 - Fábio Faria-Oliveira A2 - Raphael H.S. Diniz A3 - Fernanda Godoy-Santos A4 - Fernanda B. Piló A5 - Hygor Mezadri A6 - Ieso M. Castro A7 - Rogelio L. Brandão ED1 - Ayman Hafiz Amer Eissa Y1 - 2015-10-22 PY - 2015 T1 - The Role of Yeast and Lactic Acid Bacteria in the Production of Fermented Beverages in South America N2 - This book is an example of a successful and excellent addition to the literature on the topic of Food Production and Industry within the scientific world. The book is divided into six chapters, consisting of selected topics in food production and consumption and food preservation. All the six chapters have been written by renowned professionals working in Food Production and Industry and related disciplines. BT - Food Production and Industry SP - Ch. 4 UR - https://doi.org/10.5772/60877 DO - 10.5772/60877 SN - PB - IntechOpen CY - Rijeka Y2 - 2022-01-17 ER -