{"created":"2021-03-01T06:40:27.495541+00:00","id":35084,"links":{},"metadata":{"_buckets":{"deposit":"7f68b30b-5129-4d2a-88c2-2f1f1058e9ba"},"_deposit":{"id":"35084","owners":[],"pid":{"revision_id":0,"type":"depid","value":"35084"},"status":"published"},"_oai":{"id":"oai:teapot.lib.ocha.ac.jp:00035084","sets":["347:359:583"]},"item_11_biblio_info_8":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1954-08","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"1","bibliographicPageEnd":"108","bibliographicPageStart":"101","bibliographicVolumeNumber":"5","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":"我々は,比較的精度がよくて簡単な罐詰魚肉(赤身魚肉)の鮮度判定法を見出した。この方法は,魚肉の水抽出液中のHistamineをPaper Chromatographyにより定量し,判定の目やすとするものである。この場合,Histamineの量はHistamine-Spotの面積から算出する。実際に,この方法をサンマ水煮罐詰魚肉の検査に適用し,従来の揮発性塩基やTrime-thylamineの定量による方法より優れていることを認めた。終りに,この研究において有益なご助言を頂いた当研究室の辻村みちよ教授,ならびに研究の進行に種々の面でご援助頂いた東大農芸化学藤巻正生講師に深甚の謝意を表する。","subitem_description_type":"Other"},{"subitem_description":"We found a comparatively accurate and simple method to test the freshness of canned fish meat (reddish flesh fishes). According to this method histamine contained in water extract of fish meat is determined by paper chromatography. The amount of histamine is calculated by the area of histamine spot.","subitem_description_type":"Other"}]},"item_11_full_name_2":{"attribute_name":"著者(ヨミ)","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"69123","nameIdentifierScheme":"WEKO"}],"names":[{"name":"ヤマニシ, テイ"}]},{"nameIdentifiers":[{"nameIdentifier":"69124","nameIdentifierScheme":"WEKO"}],"names":[{"name":"ハナイ, セイコ"}]},{"nameIdentifiers":[{"nameIdentifier":"69125","nameIdentifierScheme":"WEKO"}],"names":[{"name":"フクハラ, ケイコ"}]},{"nameIdentifiers":[{"nameIdentifier":"69126","nameIdentifierScheme":"WEKO"}],"names":[{"name":"イナガキ, チョウテン"}]}]},"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":"485517 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 Food-Chemistry, Faculty of Home Economics, Ochanomizu University"},{"subitem_text_value":"Laboratory of Food-Chemistry, Faculty of Home Economics, Ochanomizu University"},{"subitem_text_value":"Laboratory of Food-Chemistry, Faculty of Home Economics, Ochanomizu University"},{"subitem_text_value":"Laboratory of Food-Chemistry, Faculty of Home Economics, Ochanomizu University"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"山西, 貞"}],"nameIdentifiers":[{"nameIdentifier":"69119","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"花井, 精子"}],"nameIdentifiers":[{"nameIdentifier":"69120","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"福原, 恵子"}],"nameIdentifiers":[{"nameIdentifier":"69121","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"稲垣, 長典"}],"nameIdentifiers":[{"nameIdentifier":"69122","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Yamanishi, Tei","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"69127","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Hanai, Seiko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"69128","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Fukuhara, Keiko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"69129","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Inagaki, Choten","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"69130","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":"KJ00004829374.pdf","filesize":[{"value":"485.5 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00004829374.pdf","url":"https://teapot.lib.ocha.ac.jp/record/35084/files/KJ00004829374.pdf"},"version_id":"8f63d388-e766-477e-bf68-7cae6e410bde"}]},"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":"Paper Chromatographyによる罐詰魚肉の鮮度判定法","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"Paper Chromatographyによる罐詰魚肉の鮮度判定法"},{"subitem_title":"Freshness-Test of Canned Fish Meats by Paper Chromatography","subitem_title_language":"en"}]},"item_type_id":"11","owner":"1","path":["583"],"pubdate":{"attribute_name":"公開日","attribute_value":"2008-04-30"},"publish_date":"2008-04-30","publish_status":"0","recid":"35084","relation_version_is_last":true,"title":["Paper Chromatographyによる罐詰魚肉の鮮度判定法"],"weko_creator_id":"1","weko_shared_id":null},"updated":"2022-12-12T05:40:10.314270+00:00"}