{"created":"2021-03-01T06:40:24.629372+00:00","id":35043,"links":{},"metadata":{"_buckets":{"deposit":"c322ccf0-0f59-4f4f-83d6-2bc589413e14"},"_deposit":{"id":"35043","owners":[],"pid":{"revision_id":0,"type":"depid","value":"35043"},"status":"published"},"_oai":{"id":"oai:teapot.lib.ocha.ac.jp:00035043","sets":["347:359:587"]},"item_11_biblio_info_8":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1956","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"1","bibliographicPageEnd":"117","bibliographicPageStart":"111","bibliographicVolumeNumber":"7","bibliographic_titles":[{"bibliographic_title":"お茶の水女子大學自然科學報告"}]}]},"item_11_description_17":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_11_description_46":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"subitem_description":"紀要論文","subitem_description_type":"Other"}]},"item_11_description_7":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"In recent years a catch of squid has been increasing, but the utilization of it is very limited. Fundamental studies on squid in our country has shown that nutritive value of it is as high as animal meats and moreover reasonable price is another beneficial point. And so from the standpoint of our nutritional improvement we are urged to develop new utilization of squid meat as food and or to devise new preparation of cooking. We started our studies on new utilization of squid meat as food, paying attention that squid meat has easy solubility in water and that by beating it foams very much.","subitem_description_type":"Other"}]},"item_11_full_name_2":{"attribute_name":"著者(ヨミ)","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"69396","nameIdentifierScheme":"WEKO"}],"names":[{"name":"マツモト, フミコ"}]},{"nameIdentifiers":[{"nameIdentifier":"69397","nameIdentifierScheme":"WEKO"}],"names":[{"name":"ヨシマツ, フジコ"}]},{"nameIdentifiers":[{"nameIdentifier":"69398","nameIdentifierScheme":"WEKO"}],"names":[{"name":"タダ, セツコ"}]},{"nameIdentifiers":[{"nameIdentifier":"69399","nameIdentifierScheme":"WEKO"}],"names":[{"name":"オチアイ, ハルコ"}]}]},"item_11_publisher_36":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"お茶の水女子大学"}]},"item_11_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN00033958","subitem_source_identifier_type":"NCID"}]},"item_11_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"00298190","subitem_source_identifier_type":"ISSN"}]},"item_11_subject_20":{"attribute_name":"日本十進分類法","attribute_value_mlt":[{"subitem_subject":"400","subitem_subject_scheme":"NDC"}]},"item_11_text_18":{"attribute_name":"形態","attribute_value_mlt":[{"subitem_text_value":"400711 bytes"}]},"item_11_text_47":{"attribute_name":"資源タイプ・ローカル","attribute_value_mlt":[{"subitem_text_value":"紀要論文"}]},"item_11_text_48":{"attribute_name":"資源タイプ・NII","attribute_value_mlt":[{"subitem_text_value":"Departmental Bulletin Paper"}]},"item_11_text_49":{"attribute_name":"資源タイプ・DCMI","attribute_value_mlt":[{"subitem_text_value":"text"}]},"item_11_text_50":{"attribute_name":"資源タイプ・ローカル表示コード","attribute_value_mlt":[{"subitem_text_value":"03"}]},"item_11_text_79":{"attribute_name":"所属","attribute_value_mlt":[{"subitem_text_value":"Laboratory of Cookery, Faculty of Home Economics, Ochanomizu University"},{"subitem_text_value":"Laboratory of Cookery, Faculty of Home Economics, Ochanomizu University"},{"subitem_text_value":"Laboratory of Cookery, Faculty of Home Economics, Ochanomizu University"},{"subitem_text_value":"Laboratory of Cookery, Faculty of Home Economics, Ochanomizu University"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"松元, 文子"}],"nameIdentifiers":[{"nameIdentifier":"69392","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"吉松, 藤子"}],"nameIdentifiers":[{"nameIdentifier":"69393","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"多田, 節子"}],"nameIdentifiers":[{"nameIdentifier":"69394","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"落合, 春子"}],"nameIdentifiers":[{"nameIdentifier":"69395","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Matsumoto, Fumiko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"69400","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Yoshimatsu, Fujiko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"69401","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Tada, Setsuko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"69402","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Ochiai, Haruko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"69403","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":"2018-04-19"}],"displaytype":"detail","filename":"KJ00004829441.pdf","filesize":[{"value":"400.7 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00004829441.pdf","url":"https://teapot.lib.ocha.ac.jp/record/35043/files/KJ00004829441.pdf"},"version_id":"34ce7d65-9c77-4725-97db-52a48e9598e3"}]},"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":"イカ肉の新しい利用法(第一報)基礎実験","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"イカ肉の新しい利用法(第一報)基礎実験"},{"subitem_title":"New Utilization of Squid Meat (Part 1) : Fundamental Experiments","subitem_title_language":"en"}]},"item_type_id":"11","owner":"1","path":["587"],"pubdate":{"attribute_name":"公開日","attribute_value":"2008-04-30"},"publish_date":"2008-04-30","publish_status":"0","recid":"35043","relation_version_is_last":true,"title":["イカ肉の新しい利用法(第一報)基礎実験"],"weko_creator_id":"1","weko_shared_id":null},"updated":"2022-12-12T05:40:00.126759+00:00"}