{"created":"2023-06-20T15:24:25.880140+00:00","id":793,"links":{},"metadata":{"_buckets":{"deposit":"8373c684-3db9-4da2-a966-3c5700362733"},"_deposit":{"created_by":4,"id":"793","owners":[4],"pid":{"revision_id":0,"type":"depid","value":"793"},"status":"published"},"_oai":{"id":"oai:nagoya-wu.repo.nii.ac.jp:00000793","sets":["70:80"]},"author_link":["4892","4887","4889","4890","4888","4891"],"item_1_biblio_info_14":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1973-03-15","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"64","bibliographicPageStart":"59","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":"南, 広子"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"佐藤, 知子"}],"nameIdentifiers":[{}]}]},"item_1_creator_7":{"attribute_name":"著者名よみ","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"ミナミ, ヒロコ"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"サトウ, トモコ"}],"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":"\"冷凍貯蔵したいちごの解凍方法とあわせて調理加工(ジャム)にした場合の化学的,物理的検討を行なった結果 1. A, B, C, Dの解凍方法別による著しい差は認められなかった. 2. 調理加工上において,Aの無解凍が他の解凍方法にくらべて加熱時間が長くかかったCの電子レンジによる完全解凍は加熱時間が短かかった.3. 測色においては貯蔵日数が長くなるにしたがってvery dark redからreddish blackになる傾向をみとめた.4. 圧縮強度においては貯蔵日数が長くなるにしたがって圧縮強度は低下してくる.5. pH,糖度,粘度において著しい差は認められなかった.6. 官能検査においては冷凍5日,30日,90日のいづれについても個人差が大きく,ジャムのA, B, C間の判別はむずかしい.しかし150日,1半日のものについては個人差も少なく,有意の差を認めBの解凍法によったものが最も好まれるという結果を得た.なお官能検査の色,香り,甘味,酸味,粘性,パンに塗った時の状態についての結果は,次回に報告する予定である.稿を終るにあたり終始ご協力をいただいた愛知県農業総合試験場第五研究室室長佐藤治郎氏,高瀬尚明氏に深謝の意を表します.\"","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":"1973-03-15"}],"displaytype":"detail","filename":"KJ00000727082.pdf","filesize":[{"value":"316.6 kB"}],"format":"application/pdf","license_note":"BY-NC-ND","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00000727082","url":"https://nagoya-wu.repo.nii.ac.jp/record/793/files/KJ00000727082.pdf"},"version_id":"02b728a1-f916-4b9c-95d2-5ff7f67f10e7"}]},"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":"いちごの貯蔵に関する研究(第2報)","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"いちごの貯蔵に関する研究(第2報)"},{"subitem_title":"Studies on the Storage of Strawberries (Part 2)","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":"793","relation_version_is_last":true,"title":["いちごの貯蔵に関する研究(第2報)"],"weko_creator_id":"4","weko_shared_id":4},"updated":"2023-06-20T16:17:37.132356+00:00"}