{"created":"2023-07-25T08:10:50.149771+00:00","id":10857,"links":{},"metadata":{"_buckets":{"deposit":"07fba911-6401-4a75-80b0-f12e8ae12866"},"_deposit":{"created_by":18,"id":"10857","owners":[18],"pid":{"revision_id":0,"type":"depid","value":"10857"},"status":"published"},"_oai":{"id":"oai:ir.kagoshima-u.ac.jp:00010857","sets":["228:262:4842","39:40"]},"author_link":["105087","105088"],"item_7_biblio_info_5":{"attribute_name":"収録雑誌名","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1966-12-15","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"26","bibliographicPageStart":"19","bibliographicVolumeNumber":"15","bibliographic_titles":[{"bibliographic_title":"鹿児島大学水産学部紀要","bibliographic_titleLang":"ja"},{"bibliographic_title":"Memoirs of Faculty of Fisheries Kagoshima University","bibliographic_titleLang":"en"}]}]},"item_7_date_6":{"attribute_name":"作成日","attribute_value_mlt":[{"subitem_date_issued_datetime":"1966-12-15","subitem_date_issued_type":"Issued"}]},"item_7_description_4":{"attribute_name":"要約(Abstract)","attribute_value_mlt":[{"subitem_description":"Steamdistillation of Japanese saurel Trachurus and examination of the distillate vapor revealed that hydrogen sulfide was detected, and that in amine fraction the contents of amines, especially trimethylamine, in fatty acid fradtion the amounts of the unconfirmed fatty acid and in carbonyl fraction the contents of propion aldehyde and C_6 aldehyde increased, accompanying lowering of freshness of Japanese saurel by using gas chromatographic technique. The existence of butyric and valeric acids in acid fraction could not be found. Odoriferous components of Japanese saurel accompanying lowering of freshnese are hydrogen sulfide, trimethylamine, the unconfirmed fatty acid, propion aldehydeand C_6 aldehyde.","subitem_description_language":"en","subitem_description_type":"Other"}]},"item_7_publisher_23":{"attribute_name":"公開者・出版者","attribute_value_mlt":[{"subitem_publisher":"鹿児島大学","subitem_publisher_language":"ja"},{"subitem_publisher":"Kagoshima University","subitem_publisher_language":"en"}]},"item_7_source_id_7":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0453087X","subitem_source_identifier_type":"PISSN"}]},"item_7_source_id_9":{"attribute_name":"NII書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN00040498","subitem_source_identifier_type":"NCID"}]},"item_7_subject_15":{"attribute_name":"NDC","attribute_value_mlt":[{"subitem_subject":"660","subitem_subject_scheme":"NDC"}]},"item_7_version_type_14":{"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":"片山, 輝久","creatorNameLang":"ja"},{"creatorName":"KATAYAMA, Teruhisa","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"105087","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"杉本, 謙吉","creatorNameLang":"ja"},{"creatorName":"SUGIMOTO, Kenkichi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"105088","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":"2016-10-31"}],"displaytype":"detail","filename":"AN00040498_v15_p19-26.pdf","filesize":[{"value":"458.2 kB"}],"format":"application/pdf","mimetype":"application/pdf","url":{"label":"AN00040498_v15_p19-26.pdf","objectType":"fulltext","url":"https://ir.kagoshima-u.ac.jp/record/10857/files/AN00040498_v15_p19-26.pdf"},"version_id":"c9032c74-e4df-473c-81ea-be92cc30baee"}]},"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":"水産食品の香気と臭気成分に関する化学的研究I : 鯵肉鮮度低下に伴う魚臭成分について","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"水産食品の香気と臭気成分に関する化学的研究I : 鯵肉鮮度低下に伴う魚臭成分について","subitem_title_language":"ja"},{"subitem_title":"Chemical Studies on Aromatic and Odoriferous Components of Fisheries Products I : Odoriferous Components of Fish Accompanying Lowering of Freshness in Japanese Saurel Trachurus trachurus","subitem_title_language":"en"}]},"item_type_id":"7","owner":"18","path":["40","4842"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2015-06-23"},"publish_date":"2015-06-23","publish_status":"0","recid":"10857","relation_version_is_last":true,"title":["水産食品の香気と臭気成分に関する化学的研究I : 鯵肉鮮度低下に伴う魚臭成分について"],"weko_creator_id":"18","weko_shared_id":-1},"updated":"2024-07-30T01:11:18.809074+00:00"}