{"created":"2023-05-15T13:14:55.857739+00:00","id":18,"links":{},"metadata":{"_buckets":{"deposit":"20022cd9-e81f-4a2e-a905-1efec5467b5a"},"_deposit":{"created_by":10,"id":"18","owners":[10],"pid":{"revision_id":0,"type":"depid","value":"18"},"status":"published"},"_oai":{"id":"oai:jc.u-aizu.repo.nii.ac.jp:00000018","sets":["1:8:32:13:156","2:27:484:258"]},"author_link":["14"],"control_number":"18","item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1995","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"52","bibliographicPageEnd":"64","bibliographicPageStart":"49","bibliographic_titles":[{"bibliographic_title":"会津大学短期大学部研究年報","bibliographic_titleLang":"ja"},{"bibliographic_title":"Bulletin of Junior College Division, the University of Aizu","bibliographic_titleLang":"en"}]}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"会津大学短期大学部","subitem_publisher_language":"ja"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN10448031","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"13406329","subitem_source_identifier_type":"PISSN"}]},"item_access_right":{"attribute_name":"アクセス権","attribute_value_mlt":[{"subitem_access_right":"metadata only access","subitem_access_right_uri":"http://purl.org/coar/access_right/c_14cb"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"真鍋, 久","creatorNameLang":"ja"},{"creatorName":"マナベ, ヒサシ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"14","nameIdentifierScheme":"WEKO"}]}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"食品加工","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"D-アミノ酸","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"生成パターン","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"栄養","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"安全性","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"フリードマン","subitem_subject_language":"ja","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":"食品加工時のD-アミノ酸の生成パターンとD-アミノ酸の栄養ならびに安全性に関する研究の現状 : フリードマン編「食品を処理した際の栄養上の問題点と安全性について」をとおして","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"食品加工時のD-アミノ酸の生成パターンとD-アミノ酸の栄養ならびに安全性に関する研究の現状 : フリードマン編「食品を処理した際の栄養上の問題点と安全性について」をとおして","subitem_title_language":"ja"}]},"item_type_id":"10002","owner":"10","path":["156","258","677","254"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2016-11-04"},"publish_date":"2016-11-04","publish_status":"0","recid":"18","relation_version_is_last":true,"title":["食品加工時のD-アミノ酸の生成パターンとD-アミノ酸の栄養ならびに安全性に関する研究の現状 : フリードマン編「食品を処理した際の栄養上の問題点と安全性について」をとおして"],"weko_creator_id":"10","weko_shared_id":-1},"updated":"2023-10-31T01:26:07.337784+00:00"}