Fehér N., Joye C.
Analyse sensorielle des fromages.
In: Formation continue CASEI (FR). 19. janvier, Ursy (CH). 2023.
Guggenbühl B., Beutler E., Joye C., Haldemann J., Fehér N.
Analyse sensorielle des fromage : Formation fromagers.
In: Formation continue JU-JUBE. 17. janvier, Saignelégier. 2023.
Silacci P., Morel I., Dubois S., Joye C., Lerch S.
Beef-on-dairy vs. rearing conditions: Evaluation of meat quality.
In: International conference of meat science and technology. 20-25 August, Padova. 2023, 368-369.
