{"created":"2023-06-20T15:24:28.505511+00:00","id":847,"links":{},"metadata":{"_buckets":{"deposit":"1ff70c5f-45e4-49dd-bee8-6ec95c2810b4"},"_deposit":{"created_by":4,"id":"847","owners":[4],"pid":{"revision_id":0,"type":"depid","value":"847"},"status":"published"},"_oai":{"id":"oai:nagoya-wu.repo.nii.ac.jp:00000847","sets":["70:83"]},"author_link":["5249","5247","5250","5252","5248","5251"],"item_1_biblio_info_14":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1975-03-15","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"26","bibliographicPageStart":"21","bibliographicVolumeNumber":"21","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":"榊原, 泰子"}],"nameIdentifiers":[{}]}]},"item_1_creator_7":{"attribute_name":"著者名よみ","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"ウチジマ, ユキエ"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"サカキバラ, ヤスコ"}],"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":"\"1. 1回解凍肉に比較し3回解凍ではドリップ量が増し,とくに定温解凍ではその差が大きかった。また分離水も室温解凍が多く,保水性が低かった。鶏肉は鯨肉に比べ分離水が極めて少なかった。2.可溶性窒素量は3回解凍により大きな変化はみられなかったが,塩溶性窒素量がやや減少の傾向を示した。3.肉の変色度は冷蔵庫解凍がもっとも少なく,室温解凍,電子レンジ解凍ではくり返しの解凍で明らかな変色がみられた。4.鯨肉の官能検査により,電子レンジ解凍と冷蔵庫解凍では1回解凍肉と3回解凍肉での差が認められたが,嗜好性については差はみられなかった。\"","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":"1975-03-15"}],"displaytype":"detail","filename":"KJ00000685023.pdf","filesize":[{"value":"403.0 kB"}],"format":"application/pdf","license_note":"BY-NC-ND","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00000685023","url":"https://nagoya-wu.repo.nii.ac.jp/record/847/files/KJ00000685023.pdf"},"version_id":"adb0f8f6-9b97-440f-8e57-dc6e8ddd99f7"}]},"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":"冷凍食品の利用に関する研究(第1報) : 冷凍肉の再解凍について","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"冷凍食品の利用に関する研究(第1報) : 冷凍肉の再解凍について"},{"subitem_title":"Studies on the Utilization of Frozen Foods (Part 1) : On Rethawing of Frozen Meats","subitem_title_language":"en"}]},"item_type_id":"1","owner":"4","path":["83"],"pubdate":{"attribute_name":"公開日","attribute_value":"1975-03-15"},"publish_date":"1975-03-15","publish_status":"0","recid":"847","relation_version_is_last":true,"title":["冷凍食品の利用に関する研究(第1報) : 冷凍肉の再解凍について"],"weko_creator_id":"4","weko_shared_id":4},"updated":"2023-06-20T16:16:14.253265+00:00"}