{
  "name": "低温調理殺菌曲線",
  "short_name": "低温調理殺菌曲線",
  "description": "食肉の形状と厚さを考慮し、低温調理においてサルモネラ菌とリステリア菌に対する安全な中心部殺菌に必要な正確な時間を計算します。",
  "start_url": "/ja/utilities/categories/cooking/sous-vide-pasteurization-curves/",
  "scope": "/ja/utilities/categories/cooking/sous-vide-pasteurization-curves/",
  "icons": [
    {
      "src": "/images/utilities/sous-vide-pasteurization-curves.webp",
      "sizes": "512x512",
      "type": "image/webp",
      "purpose": "any"
    }
  ],
  "theme_color": "#0f172a",
  "background_color": "#0f172a",
  "display": "standalone",
  "orientation": "portrait"
}