{"created":"2023-06-20T15:25:49.826397+00:00","id":2361,"links":{},"metadata":{"_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":["6:158"]},"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":[{}]}]},"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","filename":"kojinkasei61_79-88.pdf","filesize":[{"value":"1.5 MB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","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"],"pubdate":{"attribute_name":"公開日","attribute_value":"2015-05-18"},"publish_date":"2015-05-18","publish_status":"0","recid":"2361","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_creator_id":"14","weko_shared_id":-1},"updated":"2023-06-20T17:09:28.071542+00:00"}