queso cotija
Selected indexed studies
- [Elaboration of "cotija" type cheese made of whole milk and chickpea (Cicer arietinum L.) mixture]. (Arch Latinoam Nutr, 2003) [PMID:14528612]
- Growth and Survival of Listeria monocytogenes in Market Cheeses Stored at 4 to 30°C. (J Food Prot, 1991) [PMID:31051570]
- Behavior of Listeria monocytogenes in commercial queso fresco and queso cotija and investigation of salt concentration as a control factor. (J Dairy Sci, 2025) [PMID:40846059]
_Worker-drafted node — pending editorial review._
Connections
No connections recorded yet.
Sources
- Behavior of Listeria monocytogenes in commercial queso fresco and queso cotija and investigation of salt concentration as a control factor. (2025) pubmed
- [Elaboration of "cotija" type cheese made of whole milk and chickpea (Cicer arietinum L.) mixture]. (2003) pubmed
- Growth and Survival of Listeria monocytogenes in Market Cheeses Stored at 4 to 30°C. (1991) pubmed