[高度に制御された無線周波エネルギー調理による牛ひき肉中の食物媒介病原体の不活性化] tech./dosim.

Inactivation of foodborne pathogens in ground beef by cooking with highly controlled radio frequency energy.

掲載誌: Int J Food Microbiol 2013; 160 (3): 219-226

ばく露