{"created":"2023-06-20T15:24:35.399492+00:00","id":970,"links":{},"metadata":{"_buckets":{"deposit":"02dde911-bc8c-4f74-baf5-9e516d2f64e7"},"_deposit":{"created_by":4,"id":"970","owners":[4],"pid":{"revision_id":0,"type":"depid","value":"970"},"status":"published"},"_oai":{"id":"oai:nagoya-wu.repo.nii.ac.jp:00000970","sets":["70:87"]},"author_link":["5994","5993","5990","5991","5992","5989"],"item_1_biblio_info_14":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1979-03-15","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"87","bibliographicPageStart":"81","bibliographicVolumeNumber":"25","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":"冨野, 耕治"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"吉田, 文人"}],"nameIdentifiers":[{}]}]},"item_1_creator_7":{"attribute_name":"著者名よみ","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"トミノ, コウジ"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"ヨシダ, フミト"}],"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.クレソンは他の葉菜類と比較して,栄養価値の高い野菜であることを確認した.2.ブランチング後の冷凍,および味噌漬,醤油漬は適確な加工法で今後,さらに検討を加える必要があるが,その貯蔵性,食味ともに,かなり有望性をもつ食品であるとの見解に達した.3.香味成分の揮発防止,緑色の固定について,今時さらに検討を加え,クレソンの持ち味を生かした新しい食品を開発したい意向である.\"","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 UNIVERSITY"},{"subitem_text_language":"en","subitem_text_value":"NAGOYA WOMEN'S UNIVERSITY"}]},"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":"1979-03-15"}],"displaytype":"detail","filename":"KJ00000684319.pdf","filesize":[{"value":"640.3 kB"}],"format":"application/pdf","license_note":"BY-NC-ND","licensetype":"license_note","mimetype":"application/pdf","url":{"url":"https://nagoya-wu.repo.nii.ac.jp/record/970/files/KJ00000684319.pdf"},"version_id":"05dfdde7-24ad-42c4-92dd-e6fec2f23165"}]},"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":"アブラナ科小生食野菜の研究(2) : クレソンの成分と加工法について","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"アブラナ科小生食野菜の研究(2) : クレソンの成分と加工法について"},{"subitem_title":"Studies on the Small Salad-Herbs of Cruciferae (II)","subitem_title_language":"en"}]},"item_type_id":"1","owner":"4","path":["87"],"pubdate":{"attribute_name":"公開日","attribute_value":"1979-03-15"},"publish_date":"1979-03-15","publish_status":"0","recid":"970","relation_version_is_last":true,"title":["アブラナ科小生食野菜の研究(2) : クレソンの成分と加工法について"],"weko_creator_id":"4","weko_shared_id":4},"updated":"2023-06-20T16:12:37.956835+00:00"}