{"created":"2023-07-25T08:10:50.846955+00:00","id":10871,"links":{},"metadata":{"_buckets":{"deposit":"5819bb7f-02ae-4f6a-b27d-1d27a812f912"},"_deposit":{"created_by":3,"id":"10871","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"10871"},"status":"published"},"_oai":{"id":"oai:ir.kagoshima-u.ac.jp:00010871","sets":["228:262:4851"]},"author_link":["105153","105154","105152"],"item_7_alternative_title_18":{"attribute_name":"別言語のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Studies on the Smoked Fish : The Amount of Formaldehyde in the Smoked Fish"}]},"item_7_alternative_title_19":{"attribute_name":"タイトルよみ","attribute_value_mlt":[{"subitem_alternative_title":"ギョルイ クンセイヒン ノ ケンキュウ : クンセイ ヒンチュウ ノ ホルムアルデハイドリョウ ニツイテ"}]},"item_7_biblio_info_5":{"attribute_name":"収録雑誌名","attribute_value_mlt":[{"bibliographicPageEnd":"118","bibliographicPageStart":"115","bibliographicVolumeNumber":"6","bibliographic_titles":[{"bibliographic_title":"鹿児島大学水産学部紀要=Memoirs of Faculty of Fisheries Kagoshima University"}]}]},"item_7_date_6":{"attribute_name":"作成日","attribute_value_mlt":[{"subitem_date_issued_datetime":"1958-03-15"}]},"item_7_description_4":{"attribute_name":"要約(Abstract)","attribute_value_mlt":[{"subitem_description":"In the process of Saury-Hot-Smoking, the amount of formaldehyde contained was put under measurement. It was after the lapse of about 6 hours, and at the temperature of 50°C reached through a crescent heating that 7~15mg% of the contained amount was left ; with the fish-meat heated into a edible state. No increase in the amount was to be seen in case of the fall of the temperature once lifted up to a fixed degree took place. Though needless to say, in considering the preservative capacity of smoked goods the decreasing rate of moisture should be a main factor.","subitem_description_type":"Other"}]},"item_7_full_name_2":{"attribute_name":"著者よみ","attribute_value_mlt":[{"nameIdentifiers":[{}],"names":[{"name":"オチ, ミチトシ"}]}]},"item_7_full_name_3":{"attribute_name":"別言語の著者","attribute_value_mlt":[{"nameIdentifiers":[{}],"names":[{"name":"OCHI, Michitoshi"}]}]},"item_7_publisher_23":{"attribute_name":"公開者・出版者","attribute_value_mlt":[{"subitem_publisher":"鹿児島大学"}]},"item_7_source_id_7":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0453087X","subitem_source_identifier_type":"ISSN"}]},"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_text_24":{"attribute_name":"公開者よみ","attribute_value_mlt":[{"subitem_text_value":"カゴシマ ダイガク"}]},"item_7_text_25":{"attribute_name":"公開者別名","attribute_value_mlt":[{"subitem_text_value":"Kagoshima University"}]},"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":"越智, 通秋"}],"nameIdentifiers":[{}]}]},"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_v6_p115-118.pdf","filesize":[{"value":"1.9 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"AN00040498_v6_p115-118.pdf","url":"https://ir.kagoshima-u.ac.jp/record/10871/files/AN00040498_v6_p115-118.pdf"},"version_id":"c45082f9-53d2-42ed-9448-db81ad2c14d0"}]},"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":"魚類燻製品の研究 : 燻製品中のホルムアルデハイド量について","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"魚類燻製品の研究 : 燻製品中のホルムアルデハイド量について"}]},"item_type_id":"7","owner":"3","path":["40","4851"],"pubdate":{"attribute_name":"公開日","attribute_value":"2015-06-25"},"publish_date":"2015-06-25","publish_status":"0","recid":"10871","relation_version_is_last":true,"title":["魚類燻製品の研究 : 燻製品中のホルムアルデハイド量について"],"weko_creator_id":"3","weko_shared_id":3},"updated":"2024-01-30T05:51:39.730362+00:00"}