WEKO3
アイテム
{"_buckets": {"deposit": "341290ca-4794-492d-9606-9b4ccf9d14a9"}, "_deposit": {"created_by": 14, "id": "2361", "owners": [14], "pid": {"revision_id": 0, "type": "depid", "value": "2361"}, "status": "published"}, "_oai": {"id": "oai:nagoya-wu.repo.nii.ac.jp:00002361", "sets": ["158"]}, "author_link": ["10262"], "item_10002_biblio_info_7": {"attribute_name": "書誌情報", "attribute_value_mlt": [{"bibliographicIssueDates": {"bibliographicIssueDate": "2015-03", "bibliographicIssueDateType": "Issued"}, "bibliographicIssueNumber": "61", "bibliographicPageEnd": "88", "bibliographicPageStart": "79", "bibliographic_titles": [{"bibliographic_title": "名古屋女子大学紀要. 家政・自然編, 人文・社会編 "}]}]}, "item_creator": {"attribute_name": "著者", "attribute_type": "creator", "attribute_value_mlt": [{"creatorNames": [{"creatorName": "片山, 直美"}], "nameIdentifiers": [{"nameIdentifier": "10262", "nameIdentifierScheme": "WEKO"}]}]}, "item_files": {"attribute_name": "ファイル情報", "attribute_type": "file", "attribute_value_mlt": [{"accessrole": "open_date", "date": [{"dateType": "Available", "dateValue": "2015-05-18"}], "displaytype": "detail", "download_preview_message": "", "file_order": 0, "filename": "kojinkasei61_79-88.pdf", "filesize": [{"value": "1.5 MB"}], "format": "application/pdf", "future_date_message": "", "is_thumbnail": false, "licensetype": "license_11", "mimetype": "application/pdf", "size": 1500000.0, "url": {"label": "kojinkasei61_79-88", "url": "https://nagoya-wu.repo.nii.ac.jp/record/2361/files/kojinkasei61_79-88.pdf"}, "version_id": "06bb0389-48eb-4ccb-9fed-5b47bd8a1216"}]}, "item_language": {"attribute_name": "言語", "attribute_value_mlt": [{"subitem_language": "jpn"}]}, "item_resource_type": {"attribute_name": "資源タイプ", "attribute_value_mlt": [{"resourcetype": "departmental bulletin paper", "resourceuri": "http://purl.org/coar/resource_type/c_6501"}]}, "item_title": "低たんぱく米の炊飯条件の違いによる食味評価比較", "item_titles": {"attribute_name": "タイトル", "attribute_value_mlt": [{"subitem_title": "低たんぱく米の炊飯条件の違いによる食味評価比較"}, {"subitem_title": "Cooking Condition of the Low Protein Rice― Comparison of Aroma and Taste ―", "subitem_title_language": "en"}]}, "item_type_id": "10002", "owner": "14", "path": ["158"], "permalink_uri": "https://nagoya-wu.repo.nii.ac.jp/records/2361", "pubdate": {"attribute_name": "公開日", "attribute_value": "2015-05-18"}, "publish_date": "2015-05-18", "publish_status": "0", "recid": "2361", "relation": {}, "relation_version_is_last": true, "title": ["低たんぱく米の炊飯条件の違いによる食味評価比較"], "weko_shared_id": -1}
低たんぱく米の炊飯条件の違いによる食味評価比較
https://nagoya-wu.repo.nii.ac.jp/records/2361
https://nagoya-wu.repo.nii.ac.jp/records/2361dfaec1aa-f9e8-4234-a9b1-36e5aa8409f6
名前 / ファイル | ライセンス | アクション |
---|---|---|
kojinkasei61_79-88 (1.5 MB)
|
Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
---|---|---|---|---|---|---|
公開日 | 2015-05-18 | |||||
タイトル | ||||||
タイトル | 低たんぱく米の炊飯条件の違いによる食味評価比較 | |||||
タイトル | ||||||
言語 | en | |||||
タイトル | Cooking Condition of the Low Protein Rice― Comparison of Aroma and Taste ― | |||||
言語 | ||||||
言語 | jpn | |||||
資源タイプ | ||||||
資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
資源タイプ | departmental bulletin paper | |||||
著者 |
片山, 直美
× 片山, 直美 |
|||||
書誌情報 |
名古屋女子大学紀要. 家政・自然編, 人文・社会編 号 61, p. 79-88, 発行日 2015-03 |