{"created":"2023-06-19T09:04:54.777046+00:00","id":321,"links":{},"metadata":{"_buckets":{"deposit":"da62afe7-b9f6-431b-a2d2-6c1122b60457"},"_deposit":{"created_by":14,"id":"321","owners":[14],"pid":{"revision_id":0,"type":"depid","value":"321"},"status":"published"},"_oai":{"id":"oai:nvlu.repo.nii.ac.jp:00000321","sets":[]},"author_link":["161","135"],"item_10010_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2021-12-10","bibliographicIssueDateType":"Issued"},"bibliographic_titles":[{"bibliographic_title":"日本獣医生命科学大学ホームページ「論文セレクト」（ https://www.nvlu.ac.jp/convention/treatiseselect/ ）"}]}]},"item_10010_description_6":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"論 文 名：\nEffect of various seasonings on quality retention of dried mackerel (Scomber scombrus Linnaeus)\n和訳）サバ干物の品質保持における香辛料の効果\n著　　者：\n小林史幸1、木村龍典2、青木良磨3、田村浩二2、小澤亮2、小竹佐知子1\n1日本獣医生命科学大学応用生命科学部食品科学科食品工学教室\n2dot science株式会社\n3有限会社魚伝\n掲載雑誌：\nJournal of Food Processing and Preservation, e15476, 2021.\ndoi.org/10.1111/jfpp.15476","subitem_description_type":"Other"}]},"item_10010_relation_16":{"attribute_name":"情報源","attribute_value_mlt":[{"subitem_relation_name":[{"subitem_relation_name_text":"https://www.nvlu.ac.jp/news/20211208-01.html/"}]}]},"item_10010_relation_17":{"attribute_name":"関連サイト","attribute_value_mlt":[{"subitem_relation_name":[{"subitem_relation_name_text":"Effect of various seasonings on quality retention of dried mackerel (Scomber scombrus Linnaeus)"}],"subitem_relation_type_id":{"subitem_relation_type_id_text":"https://doi.org/10.1111/jfpp.15476","subitem_relation_type_select":"DOI"}}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"小林, 史幸"}],"nameIdentifiers":[{"nameIdentifier":"161","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"50460001","nameIdentifierScheme":"e-Rad","nameIdentifierURI":"https://kaken.nii.ac.jp/ja/search/?qm=50460001"}]},{"creatorNames":[{"creatorName":"小竹, 佐知子"}],"nameIdentifiers":[{"nameIdentifier":"135","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"60233540","nameIdentifierScheme":"e-Rad","nameIdentifierURI":"https://kaken.nii.ac.jp/ja/search/?qm=60233540"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2023-01-10"}],"displaytype":"detail","filename":"20211210.html.pdf","filesize":[{"value":"235.3 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"香辛料はサバ干物から発生する魚臭を著しく抑制する","url":"https://nvlu.repo.nii.ac.jp/record/321/files/20211210.html.pdf"},"version_id":"7ef91b04-2c29-4a40-907a-0327a2df8583"}]},"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":"other","resourceuri":"http://purl.org/coar/resource_type/c_1843"}]},"item_title":"香辛料はサバ干物から発生する魚臭を著しく抑制する","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"香辛料はサバ干物から発生する魚臭を著しく抑制する"}]},"item_type_id":"10010","owner":"14","path":["46"],"pubdate":{"attribute_name":"公開日","attribute_value":"2023-01-10"},"publish_date":"2023-01-10","publish_status":"0","recid":"321","relation_version_is_last":true,"title":["香辛料はサバ干物から発生する魚臭を著しく抑制する"],"weko_creator_id":"14","weko_shared_id":-1},"updated":"2023-06-19T09:11:54.041942+00:00"}