{"created":"2023-06-19T11:32:36.915144+00:00","id":8438,"links":{},"metadata":{"_buckets":{"deposit":"77533960-6572-4bf8-bd49-8201d93e5c95"},"_deposit":{"created_by":14,"id":"8438","owners":[14],"pid":{"revision_id":0,"type":"depid","value":"8438"},"status":"published"},"_oai":{"id":"oai:aska-r.repo.nii.ac.jp:00008438","sets":["531:537:713:1056"]},"author_link":["17777","17775","17774","17773","17781","17780","17770","17772","17778","17779","17776","17771"],"item_42_alternative_title_15":{"attribute_name":"タイトル(ヨミ)","attribute_value_mlt":[{"subitem_alternative_title":"タイリョウ チョウリ ニオケル チョウリ ソウサ ノ チガイ ガ ホウレンソウ ノ シュウサン オヨビ エイヨウ セイブン ニ オヨボス エイキョウ"}]},"item_42_alternative_title_4":{"attribute_name":"その他のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Effects of different cooking operations on the oxalic acid and the nutritional components of spinach resulting from mass cooking"}]},"item_42_biblio_info_9":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2021-03-01","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"11","bibliographicPageEnd":"67","bibliographicPageStart":"61","bibliographic_titles":[{"bibliographic_title":"健康医療科学研究 = Journal of health and medical science : JHMS"}]}]},"item_42_description_16":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"ノート","subitem_description_type":"Other"}]},"item_42_description_17":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"subitem_description":"Article","subitem_description_type":"Other"}]},"item_42_full_name_2":{"attribute_name":"著者別名","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"17774","nameIdentifierScheme":"WEKO"}],"names":[{"name":"ハン, スンジャ"}]},{"nameIdentifiers":[{"nameIdentifier":"17775","nameIdentifierScheme":"WEKO"}],"names":[{"name":"HAN, Soonja"}]},{"nameIdentifiers":[{"nameIdentifier":"17776","nameIdentifierScheme":"WEKO"}],"names":[{"name":"ミヤケ, ヨシアキ"}]},{"nameIdentifiers":[{"nameIdentifier":"17777","nameIdentifierScheme":"WEKO"}],"names":[{"name":"MIYAKE, Yoshiaki"}]},{"nameIdentifiers":[{"nameIdentifier":"17778","nameIdentifierScheme":"WEKO"}],"names":[{"name":"フジイ, ヒトシ"}]},{"nameIdentifiers":[{"nameIdentifier":"17779","nameIdentifierScheme":"WEKO"}],"names":[{"name":"FUJII, Hitoshi"}]},{"nameIdentifiers":[{"nameIdentifier":"17780","nameIdentifierScheme":"WEKO"}],"names":[{"name":"カンノ, トモミ"}]},{"nameIdentifiers":[{"nameIdentifier":"17781","nameIdentifierScheme":"WEKO"}],"names":[{"name":"KANNO, Tomomi"}]}]},"item_42_publisher_3":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"愛知淑徳大学健康医療科学部"}]},"item_42_relation_7":{"attribute_name":"論文ID（NAID）","attribute_value_mlt":[{"subitem_relation_type_id":{"subitem_relation_type_id_text":"120007037234","subitem_relation_type_select":"NAID"}}]},"item_42_source_id_5":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"2185-6001","subitem_source_identifier_type":"ISSN"}]},"item_42_source_id_6":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA12515921","subitem_source_identifier_type":"NCID"}]},"item_42_version_type_8":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"韓, 順子"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"三宅, 義明"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"藤井, 仁"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"菅野, 友美"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2021-05-18"}],"displaytype":"detail","filename":"0039011202103061067.pdf","filesize":[{"value":"1.5 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"0039011202103061067","url":"https://aska-r.repo.nii.ac.jp/record/8438/files/0039011202103061067.pdf"},"version_id":"be8aacb5-b93d-4e68-bbd9-df2ac447952c"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"大量調理","subitem_subject_scheme":"Other"},{"subitem_subject":"ホウレンソウ","subitem_subject_scheme":"Other"},{"subitem_subject":"シュウ酸","subitem_subject_scheme":"Other"},{"subitem_subject":"Mass cooking","subitem_subject_scheme":"Other"},{"subitem_subject":"Spinach","subitem_subject_scheme":"Other"},{"subitem_subject":"Oxalic acid","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":"大量調理における調理操作の違いがホウレンソウのシュウ酸および栄養成分に及ぼす影響","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"大量調理における調理操作の違いがホウレンソウのシュウ酸および栄養成分に及ぼす影響"}]},"item_type_id":"42","owner":"14","path":["1056"],"pubdate":{"attribute_name":"公開日","attribute_value":"2021-05-20"},"publish_date":"2021-05-20","publish_status":"0","recid":"8438","relation_version_is_last":true,"title":["大量調理における調理操作の違いがホウレンソウのシュウ酸および栄養成分に及ぼす影響"],"weko_creator_id":"14","weko_shared_id":-1},"updated":"2023-06-19T11:54:51.209860+00:00"}