{"created":"2023-05-15T13:10:39.531374+00:00","id":9416,"links":{},"metadata":{"_buckets":{"deposit":"15f0e254-38eb-4d06-b33d-f30a985cc368"},"_deposit":{"created_by":1,"id":"9416","owners":[1],"pid":{"revision_id":0,"type":"depid","value":"9416"},"status":"published"},"_oai":{"id":"oai:tokyo-kasei.repo.nii.ac.jp:00009416","sets":["386:777","608:775:448"]},"author_link":["43754","43753","43755"],"item_9_alternative_title_1":{"attribute_name":"その他のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Effects of Iron on the Quality of Mayonnaise"}]},"item_9_alternative_title_24":{"attribute_name":"タイトルヨミ","attribute_value_mlt":[{"subitem_alternative_title":"マヨネーズ ノ ヒンシツ ニ オヨボス テツ ノ エイキョウ ニ ツイテ"}]},"item_9_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1976-03","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"51","bibliographicPageStart":"43","bibliographicVolumeNumber":"16","bibliographic_titles":[{"bibliographic_title":"東京家政大学研究紀要 2 自然科学"}]}]},"item_9_creator_25":{"attribute_name":"著者別名","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"Kawamura, Fujiko"}],"nameIdentifiers":[{"nameIdentifier":"43754","nameIdentifierScheme":"WEKO"}]}]},"item_9_creator_26":{"attribute_name":"著者ヨミ","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"カワムラ, フジコ"}],"nameIdentifiers":[{"nameIdentifier":"43755","nameIdentifierScheme":"WEKO"}]}]},"item_9_description_19":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_9_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"東京家政大学"}]},"item_9_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN00158669","subitem_source_identifier_type":"NCID"}]},"item_9_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"03851214","subitem_source_identifier_type":"ISSN"}]},"item_9_text_5":{"attribute_name":"東京家政大学十進分類表","attribute_value_mlt":[{"subitem_text_value":"K33"}]},"item_9_version_type_20":{"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":"河村, フジ子"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2019-03-21"}],"displaytype":"detail","filename":"2011_k_0299.pdf","filesize":[{"value":"504.9 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"2011_k_0299.pdf","url":"https://tokyo-kasei.repo.nii.ac.jp/record/9416/files/2011_k_0299.pdf"},"version_id":"b5a20634-c7a1-40fb-9ba7-0625ff4999c5"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"家政学・生活科学","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":"マヨネーズの品質に及ぼす鉄の影響について","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"マヨネーズの品質に及ぼす鉄の影響について"}]},"item_type_id":"9","owner":"1","path":["448","777"],"pubdate":{"attribute_name":"公開日","attribute_value":"2011-09-28"},"publish_date":"2011-09-28","publish_status":"0","recid":"9416","relation_version_is_last":true,"title":["マヨネーズの品質に及ぼす鉄の影響について"],"weko_creator_id":"1","weko_shared_id":-1},"updated":"2023-05-15T22:32:58.301923+00:00"}