K. Piacentini, L. Rocha, G. D. Savi, L. Carnielli-Queiroz, B. Côrrea
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引用次数: 4
摘要
1圣保罗大学生物技术系，Lineu Prestes教授，2415，巴西圣保罗。2坎皮纳斯大学食品工程学院，蒙泰罗·洛巴托，80，巴西坎皮纳斯。3圣卡塔琳娜极南大学，圣卡塔琳娜大学，1105,Criciúma，巴西圣卡塔琳娜。4圣保罗大学微生物系，Lineu Prestes教授，1374，巴西圣保罗。*通讯作者:Karim C. Piacentini，圣保罗大学生物医学科学研究所生物技术系，圣保罗- SP, CEP 05508-900，巴西。电话:+ 55(11)30917728。电子邮件:karim.piacentini@hotmail.com
Beer industry in Brazil: Economic aspects, characteristics of the raw material and concerns
1Biotechnology Department, University of Sao Paulo, Av. Professor Lineu Prestes, 2415, Sao Paulo, Brazil. 2Food Engineering Faculty, University of Campinas, Av. Monteiro Lobato, 80, Campinas, Brazil 3 University of the Extreme Southern Santa Catarina, Av. Universitaria, 1105, Criciúma, Santa Catarina, Brasil. 4Microbiology Department, University of Sao Paulo, Av. Professor Lineu Prestes, 1374, Sao Paulo, Brazil. * Corresponding author: Karim C. Piacentini, Biotechnology Department, Biomedics Science Institute, University of Sao Paulo, Sao Paulo – SP, CEP 05508-900, Brazil. Tel: + 55 (11) 30917728. E-mail: karim.piacentini@hotmail.com
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