EFFECT OF SERVOMYCES® ADDITIVES ON DIFFERENT GENERATIONS OF YEAST DURING BEER FERMENTATION. Works of the Faculty of Agriculture and Food Sciences University of Sarajevo, Sarajevo, Bosnia and Herzegovina, v. 74, n. 2, p. 168–181, 2026. DOI: 10.67407/rppf.2024.2.168. Disponível em: https://radovi.ppf.unsa.ba/index.php/rppf/article/view/53. Acesso em: 24 sep. 2026.