{"_buckets": {"deposit": "35c7988b-e2a0-483a-89f2-8a77e21488d1"}, "_deposit": {"created_by": 3, "id": "12177", "owners": [3], "pid": {"revision_id": 0, "type": "depid", "value": "12177"}, "status": "published"}, "_oai": {"id": "oai:ir.kagoshima-u.ac.jp:00012177", "sets": ["4785", "65"]}, "author_link": ["78993", "78994", "78992"], "item_7_biblio_info_5": {"attribute_name": "収録雑誌名", "attribute_value_mlt": [{"bibliographicIssueDates": {"bibliographicIssueDate": "1985", "bibliographicIssueDateType": "Issued"}, "bibliographicPageEnd": "27", "bibliographicPageStart": "10", "bibliographicVolumeNumber": "6", "bibliographic_titles": [{"bibliographic_title": "鹿児島大学歯学部紀要"}]}]}, "item_7_date_6": {"attribute_name": "作成日", "attribute_value_mlt": [{"subitem_date_issued_datetime": "1985-03-17"}]}, "item_7_description_4": {"attribute_name": "要約(Abstract)", "attribute_value_mlt": [{"subitem_description": "This report reviews the taste systems of teleosts as ideal animal models to investigate the neural processing of gustatory and tactile information from peripheral through to higher gusta-tory centers. An overview of recent physiological studies is mainly focused on to allow a better understanding of the sense of taste in fishes. Then, what should be done in this science field is discussed.", "subitem_description_type": "Other"}]}, "item_7_full_name_2": {"attribute_name": "著者よみ", "attribute_value_mlt": [{"nameIdentifiers": [{"nameIdentifier": "78993", "nameIdentifierScheme": "WEKO"}], "names": [{"name": "マルイ, タカユキ"}]}]}, "item_7_full_name_3": {"attribute_name": "別言語の著者", "attribute_value_mlt": [{"nameIdentifiers": [{"nameIdentifier": "78994", "nameIdentifierScheme": "WEKO"}], "names": [{"name": "Marui, Takayuki"}]}]}, "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": "0389-7834", "subitem_source_identifier_type": "ISSN"}]}, "item_7_source_id_9": {"attribute_name": "NII書誌ID", "attribute_value_mlt": [{"subitem_source_identifier": "AN0035442X", "subitem_source_identifier_type": "NCID"}]}, "item_7_subject_15": {"attribute_name": "NDC", "attribute_value_mlt": [{"subitem_subject": "497", "subitem_subject_scheme": "NDC"}]}, "item_7_subject_20": {"attribute_name": "NIIsubject", "attribute_value_mlt": [{"subitem_subject": "歯学", "subitem_subject_scheme": "Other"}]}, "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_text_30": {"attribute_name": "NIIタイプ", "attribute_value_mlt": [{"subitem_text_value": "Departmental Bulletin Paper"}]}, "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": "丸井, 隆之"}], "nameIdentifiers": [{"nameIdentifier": "78992", "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", "download_preview_message": "", "file_order": 0, "filename": "KJ00000165907.pdf", "filesize": [{"value": "1.6 MB"}], "format": "application/pdf", "future_date_message": "", "is_thumbnail": false, "licensetype": "license_free", "mimetype": "application/pdf", "size": 1600000.0, "url": {"label": "KJ00000165907.pdf", "url": "https://ir.kagoshima-u.ac.jp/record/12177/files/KJ00000165907.pdf"}, "version_id": "233c8c41-5f0a-469e-86c3-91d1a0d03ab4"}]}, "item_keyword": {"attribute_name": "キーワード", "attribute_value_mlt": [{"subitem_subject": "fish", "subitem_subject_scheme": "Other"}, {"subitem_subject": "taste", "subitem_subject_scheme": "Other"}, {"subitem_subject": "tactile", "subitem_subject_scheme": "Other"}, {"subitem_subject": "amino acids", "subitem_subject_scheme": "Other"}, {"subitem_subject": "facial taste system", "subitem_subject_scheme": "Other"}, {"subitem_subject": "vagal taste system", "subitem_subject_scheme": "Other"}, {"subitem_subject": "somatotopic arrangement", "subitem_subject_scheme": "Other"}, {"subitem_subject": "neuroanatomy", "subitem_subject_scheme": "Other"}, {"subitem_subject": "electrophysiology", "subitem_subject_scheme": "Other"}]}, "item_language": {"attribute_name": "言語", "attribute_value_mlt": [{"subitem_language": "eng"}]}, "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": "GUSTATION IN FISH", "item_titles": {"attribute_name": "タイトル", "attribute_value_mlt": [{"subitem_title": "GUSTATION IN FISH"}]}, "item_type_id": "7", "owner": "3", "path": ["65", "4785"], "permalink_uri": "http://hdl.handle.net/10232/327", "pubdate": {"attribute_name": "公開日", "attribute_value": "2015-06-08"}, "publish_date": "2015-06-08", "publish_status": "0", "recid": "12177", "relation": {}, "relation_version_is_last": true, "title": ["GUSTATION IN FISH"], "weko_shared_id": 3}