- ISBN 978-1-4521-3554-0.
Lortal, 293
Lortal, 291–292
Lortal, 291–292 Thorpe, 266 Donnelley, 3–5; Thorpe, 262–268; Oxford, 15–19
Lortal, 291–292; Thorpe, 266;...
-
Sylvie Lortal, from a
French institute,
talks of "Gruyère-type cheese" and "Gruyère / Emmental" as the "archetype" of "Swiss-type cheeses".
Lortal, 291;...
- for
Swiss cheese exports" Donnelley, 3-5; Thorpe, 262-268; Oxford, 15-19
Lortal, 291-292 Thorpe, 266 Thorpe, 266-267; Donnelley, 3-5 "Berner Alp- und Hobelkäse...
-
Peter (1976). The
Signet Book of Cheese.
gruyere texture cracks grainy.
Lortal, Sylvie, "Cheeses made with
Thermophilic Lactic Starters",
Chapter 16 in...
- P,
Couloux A,
Barbe V,
Vacherie B,
Wincker P,
Gibrat JF,
Gaillardin C,
Lortal S (July 2010). "The
complete genome of
Propionibacterium freudenreichii...
-
Konstantinov SR,
Smidt H, de Vos WM,
Bruijns SC,
Singh SK,
Valence F,
Molle D,
Lortal S,
Altermann E,
Klaenhammer TR, van
Kooyk Y (December 2008). "S
layer protein...
