2014

Labrie S., W. Bisig, K. Jordan. 2014. Chapter 2. Importance of NaCl in cheese manufacture and ripening.  Dans: The Importance of salt in the manufacture and ripening of cheese. IDF-FIL monography. p. 8-10.

2010

Labrie S. 2010. Biotechnology of yeasts and molds of importance in cheese. Dans: Encyclopedia of Biotechnology in Agriculture and Food.

2009

Deveau H, S. Labrie, S. Moineau. 2009. Les bactériophages. Dans: Bactéries Lactiques: Physiologie, Métabolisme, Génomique et Applications industrielles des bactéries lactiques.