{"created":"2023-06-20T15:24:29.792333+00:00","id":874,"links":{},"metadata":{"_buckets":{"deposit":"b0e59e21-6ca4-4ae8-ae82-a4776fe7b006"},"_deposit":{"created_by":4,"id":"874","owners":[4],"pid":{"revision_id":0,"type":"depid","value":"874"},"status":"published"},"_oai":{"id":"oai:nagoya-wu.repo.nii.ac.jp:00000874","sets":["70:84"]},"author_link":["5402","5403","5404","5400","5399","5401"],"item_1_biblio_info_14":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1976-03-15","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"37","bibliographicPageStart":"31","bibliographicVolumeNumber":"22","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":"山内, 知子"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"南, 廣子"}],"nameIdentifiers":[{}]}]},"item_1_creator_7":{"attribute_name":"著者名よみ","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"ヤマウチ, トモコ"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"ミナミ, ヒロコ"}],"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":"\"冷凍マグロ肉を試料として,その流通・消費過程における品質の変化を知る指標として,K値およびpHが有用であるか否かについて若干の基礎的検討を行った.その結果1.生食用冷凍マグロ肉の生産・流通・消費過程における品質の変化を知る指標として,Nucleoside phospholylase およびXanthine oxidase 併用法によるK値の測定は,極めて有用であり,K値が貯蔵温度および時間による品質の変化を鋭敏に反映する事を認めた.2.冷凍マグロ肉のpHおよび筋肉抽出液の250mμの吸光度は,K値との間に有意の相関関係を認め,品質の変化を知る上で,K値程鋭敏ではないが簡便な指標となりうる事を認めた.3.名古屋市内3ヵ所の小売店より購入したマグロ肉のK値を測定した結果,比較的良好な鮮度を有しまた価格の高いもの程良好な鮮度を有している傾向を認めた.(なお,本論文の要旨は日本家政学会中部支部第21回総会において発表した.)\"","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":"1976-03-15"}],"displaytype":"detail","filename":"KJ00000684209.pdf","filesize":[{"value":"433.4 kB"}],"format":"application/pdf","license_note":"BY-NC-ND","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00000684209","url":"https://nagoya-wu.repo.nii.ac.jp/record/874/files/KJ00000684209.pdf"},"version_id":"0f6806f1-dbe4-4cd1-aaa7-9457acc61b3d"}]},"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":"冷凍食品に関する研究 第1報 : 冷凍マグロ肉の鮮度についての基礎的検討","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"冷凍食品に関する研究 第1報 : 冷凍マグロ肉の鮮度についての基礎的検討"},{"subitem_title":"Studies on the Frozen Foods (Part 1) : A Basic Study on the Freshness of the Frozen Tuna","subitem_title_language":"en"}]},"item_type_id":"1","owner":"4","path":["84"],"pubdate":{"attribute_name":"公開日","attribute_value":"1976-03-15"},"publish_date":"1976-03-15","publish_status":"0","recid":"874","relation_version_is_last":true,"title":["冷凍食品に関する研究 第1報 : 冷凍マグロ肉の鮮度についての基礎的検討"],"weko_creator_id":"4","weko_shared_id":4},"updated":"2023-06-20T15:47:12.032699+00:00"}