Veronique Zuliani

Chr Hansen
Arpajon France

Papers:
P2-26 Starter Culture to Inhibit Pore Formation by Heterofermentative Bacteria in Cooked Ham  
RT1 Starter Cultures as a Natural Antimicrobial to Improve the Safety of Ready-to-Eat Food
T9-02 High-pressure Processing and Cultures: The Right Combination to Produce Safe Semi-dried Italian Fermented Sausages without Taste Compromise