{"created":"2023-05-15T12:59:37.639189+00:00","id":43,"links":{},"metadata":{"_buckets":{"deposit":"2d46ac82-2762-42e9-93ef-cf68c8a7da13"},"_deposit":{"created_by":13,"id":"43","owners":[13],"pid":{"revision_id":0,"type":"depid","value":"43"},"status":"published"},"_oai":{"id":"oai:nagajo-junior-college.repo.nii.ac.jp:00000043","sets":["1:19"]},"author_link":["42","41","43"],"item_2_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2014-03-13","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"6","bibliographicPageStart":"1","bibliographicVolumeNumber":"13","bibliographic_titles":[{"bibliographic_title":"長野女子短期大学研究紀要"}]}]},"item_2_description_19":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_2_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"長野県では油を使って調理をした料理は腐敗しやすいといわれることがあるが、その真偽のほどについて幾つかの野菜について実態を確かめるべく検討したが、特に腐敗しやすいという結果は見られなかった。また、聞取り調査の結果、他地方においては、そのようないい伝えもないことであった。その結果を報告する。","subitem_description_type":"Abstract"}]},"item_2_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"長野女子短期大学出版会"}]},"item_2_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA12556157","subitem_source_identifier_type":"NCID"}]},"item_2_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1880-1870","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"市野, 富士子"}],"nameIdentifiers":[{"nameIdentifier":"41","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"宮嶋, 香奈子"}],"nameIdentifiers":[{"nameIdentifier":"42","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"荻原, 和夫"}],"nameIdentifiers":[{"nameIdentifier":"43","nameIdentifierScheme":"WEKO"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2014-07-04"}],"displaytype":"detail","filename":"nagano_wjc_13-01.pdf","filesize":[{"value":"433.4 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"nagano_wjc_13-01.pdf","url":"https://nagajo-junior-college.repo.nii.ac.jp/record/43/files/nagano_wjc_13-01.pdf"},"version_id":"f75ccd6a-0856-4e3b-bceb-de1ea73b4fec"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"食用油","subitem_subject_scheme":"Other"},{"subitem_subject":"混釈培養法","subitem_subject_scheme":"Other"},{"subitem_subject":"一般生菌数","subitem_subject_scheme":"Other"},{"subitem_subject":"炒め煮","subitem_subject_scheme":"Other"},{"subitem_subject":"煮物","subitem_subject_scheme":"Other"},{"subitem_subject":"いい伝え","subitem_subject_scheme":"Other"}]},"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":"調理方法の相違による、一般生菌数についての一考察","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"調理方法の相違による、一般生菌数についての一考察"}]},"item_type_id":"2","owner":"13","path":["19"],"pubdate":{"attribute_name":"公開日","attribute_value":"2014-07-04"},"publish_date":"2014-07-04","publish_status":"0","recid":"43","relation_version_is_last":true,"title":["調理方法の相違による、一般生菌数についての一考察"],"weko_creator_id":"13","weko_shared_id":-1},"updated":"2023-05-15T13:02:58.748467+00:00"}