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<author>Casey, M. G., Häni, J. P., Gruskovnjak, J., Schaeren, W., & Wechsler, D.</author> <year>(2006).</year> <title>Characterisation of the non-starter lactic acid bacteria (NSLAB) of Gruyère PDO cheese.</title> <container-title>Le Lait,</container-title> <volume>86</volume> <issue>(6),</issue> <page>407–414.</page>
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<author>Cavallieri, A. L. F., Costa-Netto, A. P., Menossi, M., & Cunha, R. L. D.</author> <year>(2007).</year> <title>Whey protein interactions in acidic cold-set gels at different pH values.</title> <container-title>Le Lait,</container-title> <volume>87</volume> <issue>(6),</issue> <page>535–554.</page>
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<author>Chamba, J.-F., Chardigny, J.-M., Gnädig, S., … Sébédio, J.-L.</author> <year>(2006).</year> <title>Conjugated linoleic acid (CLA) content of French Emmental cheese: effect of the season, region of production, processing and culinary preparation.</title> <container-title>Le Lait,</container-title> <volume>86</volume> <issue>(6),</issue> <page>461–467.</page>
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<author>Chevalier, G., & Vagne, T.</author> <year>(1995).</year> <title>La circulation des savoir-faire dans une “organisation apprenante” le nouvel enjeu stratégique.</title> <container-title>La Revue Des Sciences de Gestion, Direction et Gestion,</container-title> <issue>(152–153),</issue> <page>17–30.</page>
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<author>Comblé, K.</author> <year>(1995).</year> <title>Le R.E.S en Europe ou le rachat des entreprises par leur état-major.</title> <container-title>La Revue Des Sciences de Gestion, Direction et Gestion,</container-title> <issue>(155–156),</issue> <page>9–14.</page>
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<author>Coquand, J.</author> <year>(1995).</year> <title>Forger sa personnalité.</title> <container-title>La Revue Des Sciences de Gestion, Direction et Gestion,</container-title> <issue>(152–153),</issue> <page>15–16.</page>
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<author>Cova, B., Mazet, F., & Salle, R.</author> <year>(1995).</year> <title>La négociation daffaires : un épisode de la relation.</title> <container-title>La Revue Des Sciences de Gestion, Direction et Gestion,</container-title> <issue>(150–151),</issue> <page>62–74.</page>
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<author>Croutsche, J.-J.</author> <year>(1995).</year> <title>Les attentes en matière de force de vente.</title> <container-title>La Revue Des Sciences de Gestion, Direction et Gestion,</container-title> <issue>(155–156),</issue> <page>69–82.</page>
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<author>Croué, C.</author> <year>(1995).</year> <title>Les étapes de la dimension internationale.</title> <container-title>La Revue Des Sciences de Gestion, Direction et Gestion,</container-title> <issue>(155–156),</issue> <page>35–42.</page>
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<author>Dalgleish, D. G.</author> <year>(2007).</year> <title>The casein micelle and its reactivity.</title> <container-title>Le Lait,</container-title> <volume>87</volume> <issue>(4–5),</issue> <page>385–387.</page>
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<author>Daugas-Sinda, A.</author> <year>(1995).</year> <title>Le management stratégique de lentreprise agricole.</title> <container-title>La Revue Des Sciences de Gestion, Direction et Gestion,</container-title> <issue>(154),</issue> <page>43–54.</page>
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<author>Delavalée, E.</author> <year>(1995).</year> <title>Changement organisationnel et gestion des ressources humaines.</title> <container-title>La Revue Des Sciences de Gestion, Direction et Gestion,</container-title> <issue>(155–156),</issue> <page>53–59.</page>
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<author>Donkor, O. N., Henriksson, A., Vasiljevic, T., & Shah, N. P.</author> <year>(2007).</year> <title>Proteolytic activity of dairy lactic acid bacteria and probiotics as determinant of growth and in vitro angiotensin-converting enzyme inhibitory activity in fermented milk.</title> <container-title>Le Lait,</container-title> <volume>87</volume> <issue>(1),</issue> <page>21–38.</page>
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<author>Du, B., Li, J., Zhang, H., Chen, P., Huang, L., & Zhou, J.</author> <year>(2007).</year> <title>The stabilization mechanism of acidified milk drinks induced by carboxymethylcellulose.</title> <container-title>Le Lait,</container-title> <volume>87</volume> <issue>(4–5),</issue> <page>287–300.</page>
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<author>Etayo, I., Elortondo, F. J. P., Gil, P. F., … Renobales, M. D.</author> <year>(2006).</year> <title>Hygienic quality, lipolysis and sensory properties of Spanish Protected Designation of Origin ewe’s milk cheeses manufactured with lamb rennet paste.</title> <container-title>Le Lait,</container-title> <volume>86</volume> <issue>(6),</issue> <page>415–434.</page>
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<author>Euston, S. R., & Nicolosi, M.</author> <year>(2007).</year> <title>Simulating the self-association of caseins: towards a model for the casein micelle.</title> <container-title>Le Lait,</container-title> <volume>87</volume> <issue>(4–5),</issue> <page>389–412.</page>
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<author>Freitas, I. D., Pinon, N., Thierry, A., Lopez, C., Maubois, J.-L., & Lortal, S.</author> <year>(2007).</year> <title>In depth dynamic characterisation of French PDO Cantal cheese made from raw milk.</title> <container-title>Le Lait,</container-title> <volume>87</volume> <issue>(2),</issue> <page>97–117.</page>
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<author>Gallouj, C.</author> <year>(1995).</year> <title>Loutplacement : intérets pour la firme et pour les salariés.</title> <container-title>La Revue Des Sciences de Gestion, Direction et Gestion,</container-title> <issue>(150–151),</issue> <page>75–80.</page>
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<author>Guillemin, H., Trelea, I. C., Picque, D., Perret, B., Cattenoz, T., & Corrieu, G.</author> <year>(2006).</year> <title>An optical method to monitor casein particle size distribution in whey.</title> <container-title>Le Lait,</container-title> <volume>86</volume> <issue>(5),</issue> <page>359–372.</page>
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<author>Gupta, H., & Malik, R. K.</author> <year>(2007).</year> <title>Incidence of virulence in bacteriocin-producing enterococcal isolates.</title> <container-title>Le Lait,</container-title> <volume>87</volume> <issue>(6),</issue> <page>587–601.</page>
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<author>Guyomarc’h, F., Mahieux, O., Renan, M., Chatriot, M., Gamerre, V., & Famelart, M.-H.</author> <year>(2007).</year> <title>Changes in the acid gelation of skim milk as affected by heat-treatment and alkaline pH conditions.</title> <container-title>Le Lait,</container-title> <volume>87</volume> <issue>(2),</issue> <page>119–137.</page>
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<author>Hamza, T., & Pluchart, J.-J.</author> <year>(1995).</year> <title>Vers un nouveau gouvernement dentreprise.</title> <container-title>La Revue Des Sciences de Gestion, Direction et Gestion,</container-title> <issue>(152–153),</issue> <page>49–56.</page>
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<author>Hayaloglu, A. A., & Brechany, E. Y.</author> <year>(2007).</year> <title>Influence of milk pasteurization and scalding temperature on the volatile compounds of Malatya, a farmhouse Halloumi-type cheese.</title> <container-title>Le Lait,</container-title> <volume>87</volume> <issue>(1),</issue> <page>39–57.</page>
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<author>Hernandez, É.-M.</author> <year>(1995).</year> <title>Les caractéristiques du travail du créateur dentreprise.</title> <container-title>La Revue Des Sciences de Gestion, Direction et Gestion,</container-title> <issue>(154),</issue> <page>13–20.</page>
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<author>Hesari, J., Ehsani, M. R., Khosroshahi, A., & McSweeney, P. L. H.</author> <year>(2006).</year> <title>Contribution of rennet and starter to proteolysis in Iranian UF white cheese.</title> <container-title>Le Lait,</container-title> <volume>86</volume> <issue>(4),</issue> <page>291–302.</page>
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<author>Hurtaud, C., Delaby, L., & Peyraud, J.-L.</author> <year>(2007).</year> <title>The nature of preserved forage changes butter organoleptic properties.</title> <container-title>Le Lait,</container-title> <volume>87</volume> <issue>(6),</issue> <page>505–519.</page>
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<author>Jolly, D., Faiche, E., & Lauria, S.</author> <year>(1995).</year> <title>Performance sociétale et performance économique : Un meme combat.</title> <container-title>La Revue Des Sciences de Gestion, Direction et Gestion,</container-title> <issue>(152–153),</issue> <page>71–84.</page>
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<author>Kouessi, R.</author> <year>(1995).</year> <title>Formation et éducation en entrepreneuriat pour le succès des P.M.E.</title> <container-title>La Revue Des Sciences de Gestion, Direction et Gestion,</container-title> <issue>(152–153),</issue> <page>33–42.</page>
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<author>Krešic, G., Lelas, V., Herceg, Z., & Režek, A.</author> <year>(2006).</year> <title>Effects of high pressure on functionality of whey protein concentrate and whey protein isolate.</title> <container-title>Le Lait,</container-title> <volume>86</volume> <issue>(4),</issue> <page>303–315.</page>
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<author>Kushal, R., Anand, S. K., & Chander, H.</author> <year>(2006).</year> <title>Effect of feeding micro-entrapped co-culture ofLactobacillus acidophilusandBifidobacterium bifidumon the immune response and protection of mice infected withSalmonella typhimurium.</title> <container-title>Le Lait,</container-title> <volume>86</volume> <issue>(5),</issue> <page>387–399.</page>
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<author>Lahmani, M.</author> <year>(1995).</year> <title>La formation continue des cadres scientifiques et techniques.</title> <container-title>La Revue Des Sciences de Gestion, Direction et Gestion,</container-title> <issue>(152–153),</issue> <page>31–32.</page>
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<author>Lecocq, J.-L.</author> <year>(1995).</year> <title>Le marchandisage 2epartie.</title> <container-title>La Revue Des Sciences de Gestion, Direction et Gestion,</container-title> <issue>(155–156),</issue> <page>83–94.</page>
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<author>Leite, J., Lima, E., & Baptista, J.</author> <year>(2007).</year> <title>Azorean bovine milk conjugated linoleic acid. Effect of green pasture diet, storage and processing temperature.</title> <container-title>Le Lait,</container-title> <volume>87</volume> <issue>(2),</issue> <page>167–179.</page>
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<author>Lemoine, J.-F.</author> <year>(1995).</year> <title>Situation de consommation et choix dun point de vente.</title> <container-title>La Revue Des Sciences de Gestion, Direction et Gestion,</container-title> <issue>(152–153),</issue> <page>57–61.</page>
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<author>Li-Chan, E. C. Y.</author> <year>(2007).</year> <title>Vibrational spectroscopy applied to the study of milk proteins.</title> <container-title>Le Lait,</container-title> <volume>87</volume> <issue>(4–5),</issue> <page>443–458.</page>
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<author>Lopez, C., & Briard-Bion, V.</author> <year>(2007).</year> <title>The composition, supramolecular organisation and thermal properties of milk fat: a new challenge for the quality of food products.</title> <container-title>Le Lait,</container-title> <volume>87</volume> <issue>(4–5),</issue> <page>317–336.</page>
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<author>Luijk, N. V., Stierli, M. P., Schwenninger, S. M., … Meile, L.</author> <year>(2002).</year> <title>Genetics and molecular biology of propionibacteria.</title> <container-title>Le Lait,</container-title> <volume>82</volume> <issue>(1),</issue> <page>45–57.</page>
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<author>López-Expósito, I., Quirós, A., Amigo, L., & Recio, I.</author> <year>(2007).</year> <title>Casein hydrolysates as a source of antimicrobial, antioxidant and antihypertensive peptides.</title> <container-title>Le Lait,</container-title> <volume>87</volume> <issue>(4–5),</issue> <page>241–249.</page>
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<author>Marletta, D., Criscione, A., Bordonaro, S., Guastella, A. M., & DUrso, G.</author> <year>(2007).</year> <title>Casein polymorphism in goats milk.</title> <container-title>Le Lait,</container-title> <volume>87</volume> <issue>(6),</issue> <page>491–504.</page>
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<author>Maubois, J.-L.</author> <year>(2007).</year> <title>New name for Le Lait.</title> <container-title>Le Lait,</container-title> <volume>87</volume> <issue>(6),</issue> <page>489.</page>
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<author>Mezdour, S., Brulé, G., & Korolczuk, J.</author> <year>(2006).</year> <title>Physicochemical analysis of casein solubility in water-ethanol solutions.</title> <container-title>Le Lait,</container-title> <volume>86</volume> <issue>(6),</issue> <page>435–452.</page>
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<author>Milliot, É.</author> <year>(1995).</year> <title>Le marketing symbiotique : une approche analytique.</title> <container-title>La Revue Des Sciences de Gestion, Direction et Gestion,</container-title> <issue>(150–151),</issue> <page>81–89.</page>
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<author>Mistry, V. V., Hassan, A. N., & Acharya, M. R.</author> <year>(2006).</year> <title>Microstructure of pasteurized process cheese manufactured from vacuum condensed and ultrafiltered milk.</title> <container-title>Le Lait,</container-title> <volume>86</volume> <issue>(6),</issue> <page>453–459.</page>
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<author>Moatsou, G., Vamvakaki, A.-N., Mollé, D., Anifantakis, E., & Léonil, J.</author> <year>(2006).</year> <title>Protein composition and polymorphism in the milk of Skopelos goats.</title> <container-title>Le Lait,</container-title> <volume>86</volume> <issue>(5),</issue> <page>345–357.</page>
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<author>Naszályi, P.</author> <year>(1995).</year> <title>Les trente ans de Direction et Gestion et les présidentielles francaises.</title> <container-title>La Revue Des Sciences de Gestion, Direction et Gestion,</container-title> <issue>(150–151),</issue> <page>5–6.</page>
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<author>Naszályi, P.</author> <year>(1996).</year> <title>Les PME vues de Bruxelles.</title> <container-title>La Revue Des Sciences de Gestion, Direction et Gestion,</container-title> <issue>(158),</issue> <page>5.</page>
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<author>Noailles, P.</author> <year>(1995).</year> <title>Mesurer et classer les innovations.</title> <container-title>La Revue Des Sciences de Gestion, Direction et Gestion,</container-title> <issue>(152–153),</issue> <page>63–69.</page>
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<author>Ollivier, D.</author> <year>(1995).</year> <title>Système de valeurs et appropriation du changement.</title> <container-title>La Revue Des Sciences de Gestion, Direction et Gestion,</container-title> <issue>(150–151),</issue> <page>55–61.</page>
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<author>Ong, L., Henriksson, A., & Shah, N. P.</author> <year>(2007).</year> <title>Angiotensin converting enzyme-inhibitory activity in Cheddar cheeses made with the addition of probioticLactobacillus caseisp.</title> <container-title>Le Lait,</container-title> <volume>87</volume> <issue>(2),</issue> <page>149–165.</page>
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<author>Pappa, E. C., Kandarakis, I. G., Zerfiridis, G. K., Anifantakis, E. M., & Sotirakoglou, K.</author> <year>(2006).</year> <title>Influence of starter cultures on the proteolysis of Teleme cheese made from different types of milk.</title> <container-title>Le Lait,</container-title> <volume>86</volume> <issue>(4),</issue> <page>273–290.</page>
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<author>Patel, H. A., Anema, S. G., Holroyd, S. E., Singh, H., & Creamer, L. K.</author> <year>(2007).</year> <title>Methods to determine denaturation and aggregation of proteins in low-, medium- and high-heat skim milk powders.</title> <container-title>Le Lait,</container-title> <volume>87</volume> <issue>(4–5),</issue> <page>251–268.</page>
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<author>Pinto, M.-P.</author> <year>(1995).</year> <title>Vers une structure de consommation européenne ?.</title> <container-title>La Revue Des Sciences de Gestion, Direction et Gestion,</container-title> <issue>(150–151),</issue> <page>90–94.</page>
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<author>Pluchart, J.-J.</author> <year>(1995).</year> <title>Négociation : la lecon chinoise.</title> <container-title>La Revue Des Sciences de Gestion, Direction et Gestion,</container-title> <issue>(154),</issue> <page>33–38.</page>
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<author>Powell, J. E., Todorov, S. D., Reenen, C. A. V., Dicks, L. M. T., & Witthuhn, R. C.</author> <year>(2006).</year> <title>Growth inhibition ofEnterococcus mundtiiin Kefir by in situ production of bacteriocin ST8KF.</title> <container-title>Le Lait,</container-title> <volume>86</volume> <issue>(5),</issue> <page>401–405.</page>
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<author>Qi, P. X.</author> <year>(2007).</year> <title>Studies of casein micelle structure: the past and the present.</title> <container-title>Le Lait,</container-title> <volume>87</volume> <issue>(4–5),</issue> <page>363–383.</page>
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<author>Rebière, P.</author> <year>(1995).</year> <title>Le management stratégique global. De nouveaux concepts.</title> <container-title>La Revue Des Sciences de Gestion, Direction et Gestion,</container-title> <issue>(152–153),</issue> <page>85–94.</page>
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<author>Regua, A.</author> <year>(2007).</year> <title>Free fatty acid profiles of fermented beverages made from ewe’s milk.</title> <container-title>Le Lait,</container-title> <volume>87</volume> <issue>(1),</issue> <page>71–77.</page>
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<author>Relkin, P., Bernard, C., Meylheuc, T., Vasseur, J., & Courtois, F.</author> <year>(2007).</year> <title>Production of whey protein aggregates with controlled end-use properties.</title> <container-title>Le Lait,</container-title> <volume>87</volume> <issue>(4–5),</issue> <page>337–348.</page>
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<author>Saissi, O.</author> <year>(1995).</year> <title>La déréglementation en Europe. Le cas du transport aérien.</title> <container-title>La Revue Des Sciences de Gestion, Direction et Gestion,</container-title> <issue>(155–156),</issue> <page>15–24.</page>
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<author>Schuck, P., Mejean, S., Dolivet, A., Jeantet, R., & Bhandari, B.</author> <year>(2007).</year> <title>Keeping quality of dairy ingredients.</title> <container-title>Le Lait,</container-title> <volume>87</volume> <issue>(4–5),</issue> <page>481–488.</page>
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<author>Simova, E., & Beshkova, D.</author> <year>(2007).</year> <title>Effect of growth phase and growth medium on peptidase activities of starter lactic acid bacteria.</title> <container-title>Le Lait,</container-title> <volume>87</volume> <issue>(6),</issue> <page>555–573.</page>
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<author>Singh, H.</author> <year>(2007).</year> <title>Interactions of milk proteins during the manufacture of milk powders.</title> <container-title>Le Lait,</container-title> <volume>87</volume> <issue>(4–5),</issue> <page>413–423.</page>
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<author>Sivieri, K., Cano, V. P. S., Valentini, S. R., & Rossi, E. A.</author> <year>(2007).</year> <title>Demonstration of the cellular viability and safety of Enterococcus faecium CRL 183 in experiments of long term.</title> <container-title>Le Lait,</container-title> <volume>87</volume> <issue>(2),</issue> <page>181.</page>
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<author>Soulabail, Y.</author> <year>(1995).</year> <title>Un entretien avec Jacques Cheminade.</title> <container-title>La Revue Des Sciences de Gestion, Direction et Gestion,</container-title> <issue>(150–151),</issue> <page>12–13.</page>
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