Claire Delfosse. Cheese-making in France at the Beginning of the Twentieth Century. A spatially Diffuse, complex and Unique Organizatien ?. Claudio Besana; Rita Maria Michela d'Errico; Renato Ghezzi.
Cheese Manufacturing in Twentieth Century, The Italian Expérience in an International Context, Peter Lang ed., pp.33-52, 2017.
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