{"created":"2023-06-20T15:24:26.919949+00:00","id":814,"links":{},"metadata":{"_buckets":{"deposit":"e4a617e4-cac8-45b2-9e36-b4c07cd376d3"},"_deposit":{"created_by":4,"id":"814","owners":[4],"pid":{"revision_id":0,"type":"depid","value":"814"},"status":"published"},"_oai":{"id":"oai:nagoya-wu.repo.nii.ac.jp:00000814","sets":["70:81"]},"author_link":["5041","5044","5043","5047","5040","5046","5039","5045","5042"],"item_1_biblio_info_14":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1974-03-15","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"6","bibliographicPageStart":"1","bibliographicVolumeNumber":"20","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":"高木, 美奈子"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"松本, 由美子"}],"nameIdentifiers":[{}]}]},"item_1_creator_7":{"attribute_name":"著者名よみ","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"ウチジマ"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"タカギ"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"マツモト"}],"nameIdentifiers":[{}]}]},"item_1_creator_8":{"attribute_name":"著者名(英)","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{}],"nameIdentifiers":[{}]},{"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":"\"西京みそ,信州みそ,赤みそを用い卵黄のみそ漬を調製し,処理方法による性状の差について実験を行ない次の結果を得た。1.食塩量の少ない西京みそでは1日処理でゼリー化しないが,信州みそ,赤みそでは1日漬で水分量が約32%に減少しゼリー化した。処理温度,みその食塩量によって,処理卵黄の食塩量,水分量に差がみられた。2.タン白質分解酵素による分解性については一定の傾向はみられなかった。3.色差については西京みそ処理がY値高く,y値ととx値は信州みそ処理がやや高かった。処理日数では赤みそ漬でY値とx値に,信州みそ漬はy値に1日と5日処理で有意差がみられ,赤みそ漬では1日と3日処理にもY値に有意差があった。4.ゼリー強度は処理卵黄の食塩量が多いものほど大きく,したがって処理日数が増すほど,また処理温度が高いほど大きかった。1日漬は内部が均一にゼリー化せず粘稠性が大きく,処理日数の増加で粘稠性は小さくなった。以上の結果から食塩含量10%以上のみそを用いた場合,2日から5日程度の漬処理が適当と思われる。\"","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"},{"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"},{"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":"1974-03-15"}],"displaytype":"detail","filename":"KJ00000684171.pdf","filesize":[{"value":"312.5 kB"}],"format":"application/pdf","license_note":"BY-NC-ND","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00000684171","url":"https://nagoya-wu.repo.nii.ac.jp/record/814/files/KJ00000684171.pdf"},"version_id":"947f219b-e9ba-4d5f-bffd-1e1024866cb9"}]},"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":"みそ漬卵黄の性状について","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"みそ漬卵黄の性状について"},{"subitem_title":"Some Properties of Egg Yolk Soaked in MISO","subitem_title_language":"en"}]},"item_type_id":"1","owner":"4","path":["81"],"pubdate":{"attribute_name":"公開日","attribute_value":"1974-03-15"},"publish_date":"1974-03-15","publish_status":"0","recid":"814","relation_version_is_last":true,"title":["みそ漬卵黄の性状について"],"weko_creator_id":"4","weko_shared_id":4},"updated":"2023-06-20T16:17:06.822312+00:00"}