{"created":"2023-06-20T15:24:24.265003+00:00","id":760,"links":{},"metadata":{"_buckets":{"deposit":"2d24d991-c300-408f-a762-78ca3821e2ed"},"_deposit":{"created_by":4,"id":"760","owners":[4],"pid":{"revision_id":0,"type":"depid","value":"760"},"status":"published"},"_oai":{"id":"oai:nagoya-wu.repo.nii.ac.jp:00000760","sets":["70:79"]},"author_link":["4684","4688","4685","4689","4687","4686"],"item_1_biblio_info_14":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1972-04-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"47","bibliographicPageStart":"41","bibliographicVolumeNumber":"18","bibliographic_titles":[{"bibliographic_title":"名古屋女子大学紀要"},{"bibliographic_title":"Journal of the Nagoya Women's College","bibliographic_titleLang":"en"}]}]},"item_1_creator_6":{"attribute_name":"著者名(日)","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"谷, 由美子"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"青木, みか"}],"nameIdentifiers":[{}]}]},"item_1_creator_7":{"attribute_name":"著者名よみ","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"タニ, ユミコ"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"アオキ, ミカ"}],"nameIdentifiers":[{}]}]},"item_1_creator_8":{"attribute_name":"著者名(英)","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{}],"nameIdentifiers":[{}]},{"creatorNames":[{}],"nameIdentifiers":[{}]}]},"item_1_description_1":{"attribute_name":"ページ属性","attribute_value_mlt":[{"subitem_description":"P(論文)","subitem_description_type":"Other"}]},"item_1_description_11":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"\"1) サブロー培地,一般細菌培地にH_20_2を所要濃度添加して空中落下菌を培養した所,H_2O_2 150ppm含有培地も微生物の生育を阻止することはできなかった.2)うどん,ねり製品を作り0.03,0.3,0.5,1.0%H_20_2溶液で処理し防腐効果をしらべた結果,麺類は0.3%のH_20_2処理で4日後H_20_2 100ppm 以下になるが7日後も菌は発生せず,ねり製品は1.0%H_20_2処理で1日後に100ppm以下となるが3日後菌が発生し腐敗した.3)市販食品のH_20_2含有量を菅野氏の方法で測定した結果, H_2O_2残存量の規制に関する厚生省告示以後の食品は,それ以前の食品に比べ食品中のH_20_2はおおむね減少していた.しかし規準量以上含有するものが供試食品中12%認められた.本実験にあたり協力頂いた村松啓子,江野本聡美様に感謝いたします.\"","subitem_description_type":"Other"}]},"item_1_source_id_13":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN00179986","subitem_source_identifier_type":"NCID"}]},"item_1_text_10":{"attribute_name":"著者所属(英)","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"NAGOYA WOMEN'S COLLEGE"},{"subitem_text_language":"en","subitem_text_value":"NAGOYA WOMEN'S COLLEGE"}]},"item_1_text_2":{"attribute_name":"記事種別(日)","attribute_value_mlt":[{"subitem_text_value":"論文"}]},"item_1_text_9":{"attribute_name":"著者所属(日)","attribute_value_mlt":[{"subitem_text_value":"名古屋女子大学"},{"subitem_text_value":"名古屋女子大学"}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"1972-04-01"}],"displaytype":"detail","filename":"KJ00000684140.pdf","filesize":[{"value":"415.0 kB"}],"format":"application/pdf","license_note":"BY-NC-ND","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00000684140","url":"https://nagoya-wu.repo.nii.ac.jp/record/760/files/KJ00000684140.pdf"},"version_id":"af5e728c-3419-46c1-957b-dc1d63a84d7f"}]},"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":"食品添加物としての過酸化水素の検討 : II 過酸化水素の食品防腐作用について","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"食品添加物としての過酸化水素の検討 : II 過酸化水素の食品防腐作用について"},{"subitem_title":"Examination of Hydrogen Peroxide as the Food Additives : II. On the Preservative Effect with Hydrogen Peroxide","subitem_title_language":"en"}]},"item_type_id":"1","owner":"4","path":["79"],"pubdate":{"attribute_name":"公開日","attribute_value":"1972-04-01"},"publish_date":"1972-04-01","publish_status":"0","recid":"760","relation_version_is_last":true,"title":["食品添加物としての過酸化水素の検討 : II 過酸化水素の食品防腐作用について"],"weko_creator_id":"4","weko_shared_id":4},"updated":"2023-06-20T16:18:20.805097+00:00"}