{"created":"2023-06-20T15:24:25.620468+00:00","id":788,"links":{},"metadata":{"_buckets":{"deposit":"33ad39b8-e586-4501-baf0-278c65d858e2"},"_deposit":{"created_by":4,"id":"788","owners":[4],"pid":{"revision_id":0,"type":"depid","value":"788"},"status":"published"},"_oai":{"id":"oai:nagoya-wu.repo.nii.ac.jp:00000788","sets":["70:80"]},"author_link":["4854","4853","4849","4850","4852","4851"],"item_1_biblio_info_14":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1973-03-15","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"14","bibliographicPageStart":"9","bibliographicVolumeNumber":"19","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":"内島, 幸江"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"赤池, 節代"}],"nameIdentifiers":[{}]}]},"item_1_creator_7":{"attribute_name":"著者名よみ","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"ウチジマ, ユキエ"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"アカイケ, セツヨ"}],"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":"\"プディングの性状について,材料の配合割合,卵の鮮度,試料の混合時間,牛乳の混合時の温度などについて検討し次のような結果を得た.1.試料の配合割合による差は,これまでに報告されているとおり卵の濃度が高いほど硬く,すだちやすい。また砂糖の濃度が高いほど硬度は低くなめらかであるが,卵20%,砂糖15%のプディングが味,色,扱いやすさの点で好ましく,冷やしプディングでは卵1%,砂糖20%が同じ理由で適当と思われる.2.新鮮卵を用いたプディングに比べ,鮮度の低下した卵を用いたものは,硬度が低くすだちが生じにくいので,過熱を防ぐ点からは扱いやすい.3.試料混合のたのの攪拌時間は,鮮度の低下した卵を用いる場合は短かい方がよく,混ぜすぎは一層硬度を低くする.4.牛乳をに70℃加熱して混合すると低温で混合して60℃に予備加熱したものょり硬度が高くなりやすい.また食塩を0.1～0.3%添加してもプディングの硬さを増し,すだちやすくなる.\"","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":"1973-03-15"}],"displaytype":"detail","filename":"KJ00000727077.pdf","filesize":[{"value":"372.3 kB"}],"format":"application/pdf","license_note":"BY-NC-ND","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00000727077","url":"https://nagoya-wu.repo.nii.ac.jp/record/788/files/KJ00000727077.pdf"},"version_id":"e2b22664-330a-4322-a4d1-d144e875def6"}]},"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":"鶏卵の調理学的研究 : 第1報 プデイングの性状について","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"鶏卵の調理学的研究 : 第1報 プデイングの性状について"},{"subitem_title":"Studies on the Cookery of Eggs (Part 1) : On the Cooking Properties of Custard","subitem_title_language":"en"}]},"item_type_id":"1","owner":"4","path":["80"],"pubdate":{"attribute_name":"公開日","attribute_value":"1973-03-15"},"publish_date":"1973-03-15","publish_status":"0","recid":"788","relation_version_is_last":true,"title":["鶏卵の調理学的研究 : 第1報 プデイングの性状について"],"weko_creator_id":"4","weko_shared_id":4},"updated":"2023-06-20T15:59:28.809856+00:00"}