{"created":"2023-07-25T08:10:52.212833+00:00","id":10901,"links":{},"metadata":{"_buckets":{"deposit":"22c72f99-6320-444a-b68b-e67840a7e2c3"},"_deposit":{"created_by":18,"id":"10901","owners":[18],"pid":{"revision_id":0,"type":"depid","value":"10901"},"status":"published"},"_oai":{"id":"oai:ir.kagoshima-u.ac.jp:00010901","sets":["228:262:4850","39:40"]},"author_link":["105257","105258"],"item_7_biblio_info_5":{"attribute_name":"収録雑誌名","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1959-02-20","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"186","bibliographicPageStart":"181","bibliographicVolumeNumber":"7","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":"1959-02-20","subitem_date_issued_type":"Issued"}]},"item_7_description_4":{"attribute_name":"要約(Abstract)","attribute_value_mlt":[{"subitem_description":"Katsuo-shiokara is a kind of food exclusively fit for the Japanese taste. Its\nmaking consists of mellowing the skipjack pyloric coeca stomach and intestine after\nbeing doused with a considerable amount of salt with the purpose of preventing the\nbacterial spoilage.\nIts good flavor is widely appreciated by the Japanese.\nThe authors investigated on the proteolytic enzyme of the pyloric coeca of skipjack,\nwhich was assumed to be a chief catalyzer of mellowing the \"Katsuo-Shiokara\" from\nthe point of enzyme chemistry and food technology.","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":"667","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":"大城, 善太郎","creatorNameLang":"ja"},{"creatorName":"OOSHIRO, Zentaro","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"105257","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"出口, 重遠","creatorNameLang":"ja"},{"creatorName":"DEGUCHI, Shigeto","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"105258","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_v7_p181-186.pdf","filesize":[{"value":"2.5 MB"}],"format":"application/pdf","mimetype":"application/pdf","url":{"label":"AN00040498_v7_p181-186.pdf","objectType":"fulltext","url":"https://ir.kagoshima-u.ac.jp/record/10901/files/AN00040498_v7_p181-186.pdf"},"version_id":"3d7f1052-e218-4bb6-84cd-3273ac89f2c3"}]},"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":"カツオ塩辛に関する研究 I : 幽門垂中のProteolytic enzymeについて","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"カツオ塩辛に関する研究 I : 幽門垂中のProteolytic enzymeについて","subitem_title_language":"ja"},{"subitem_title":"Studies on \"Katsuo-shiokara\" I : On the Proteolytic Enzyme in the Pyloric Coeca of Skipjack.","subitem_title_language":"en"}]},"item_type_id":"7","owner":"18","path":["40","4850"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2015-06-25"},"publish_date":"2015-06-25","publish_status":"0","recid":"10901","relation_version_is_last":true,"title":["カツオ塩辛に関する研究 I : 幽門垂中のProteolytic enzymeについて"],"weko_creator_id":"18","weko_shared_id":-1},"updated":"2024-07-30T01:12:19.486027+00:00"}