James D. Schuman

Schuman, J. D., & Sheldon, B. W. (2003). Inhibition of Listeria monocytogenes in pH-adjusted pasteurized liquid whole egg. JOURNAL OF FOOD PROTECTION, 66(6), 999–1006. https://doi.org/10.4315/0362-028X-66.6.999

Schuman, J. D., Sheldon, B. W., Vandepopuliere, J. M., & Ball, H. R. (1997). Immersion heat treatments for inactivation of Salmonella enteritidis with intact eggs. JOURNAL OF APPLIED MICROBIOLOGY, 83(4), 438–444. https://doi.org/10.1046/j.1365-2672.1997.00253.x

Schuman, J. D., Sheldon, B. W., & Foegeding, P. M. (1997). Thermal resistance of Aeromonas hydrophila in liquid whole egg. JOURNAL OF FOOD PROTECTION, 60(3), 231–236. https://doi.org/10.4315/0362-028X-60.3.231

Schuman, J. D., & Sheldon, B. W. (1997). Thermal resistance of Salmonella spp. and Listeria monocytogenes in liquid egg yolk and egg white. JOURNAL OF FOOD PROTECTION, 60(6), 634–638. https://doi.org/10.4315/0362-028X-60.6.634