{"created":"2023-07-25T08:05:54.737631+00:00","id":4501,"links":{},"metadata":{"_buckets":{"deposit":"d790e7ca-2105-4a91-8385-abca67bd790c"},"_deposit":{"created_by":3,"id":"4501","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"4501"},"status":"published"},"_oai":{"id":"oai:ir.kagoshima-u.ac.jp:00004501","sets":["228:262:4854"]},"author_link":["101777","101773","101776","101774","101775","101772"],"item_7_alternative_title_18":{"attribute_name":"別言語のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Variation in Free-tyrosine Content of Fish Meat in the Course of Decrease of its Freshness"}]},"item_7_biblio_info_5":{"attribute_name":"収録雑誌名","attribute_value_mlt":[{"bibliographicIssueNumber":"1","bibliographicPageEnd":"102","bibliographicPageStart":"98","bibliographicVolumeNumber":"3","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":"1953-11-01"}]},"item_7_description_4":{"attribute_name":"要約(Abstract)","attribute_value_mlt":[{"subitem_description":"The variation in free tyrosine (and other chromogens) offish･meat in the depression course of its freshness, was examined by the colorimetric method with phenol reagent.\nAs a result, it was ascertained that tyrosine values increased fairly regularly during its storage at room temperature, and the increasing rate of it was greater than that of ammonia, and further more, tyrosine values at both fresh and decayed stage offish was approximately definite in various fishes used\nfor the test. Therefore, it was infered that more reliable measurement of fish-quality might be achieved by the estimation of tyrosine values in addition to the ammonia\ndetermination.","subitem_description_type":"Other"}]},"item_7_full_name_2":{"attribute_name":"著者よみ","attribute_value_mlt":[{"nameIdentifiers":[{}],"names":[{"name":"オオタ, フユオ"}]},{"nameIdentifiers":[{}],"names":[{"name":"アジサカ, ヒロシ"}]}]},"item_7_full_name_3":{"attribute_name":"別言語の著者","attribute_value_mlt":[{"nameIdentifiers":[{}],"names":[{"name":"OTA, Fuyuo"}]},{"nameIdentifiers":[{}],"names":[{"name":"AJISAKA, Hiroshi"}]}]},"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_subject_20":{"attribute_name":"NIIsubject","attribute_value_mlt":[{"subitem_subject":"自然科学","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_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":"太田, 冬雄"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"鰺坂, 比呂志"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2016-10-27"}],"displaytype":"detail","filename":"img009.pdf","filesize":[{"value":"609.1 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"img009.pdf","url":"https://ir.kagoshima-u.ac.jp/record/4501/files/img009.pdf"},"version_id":"bc09f5d1-1f3f-48f9-addb-4a3bf615ffe6"}]},"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":"魚肉の鮮度低下に伴う遊離チロシン量の変化について","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"魚肉の鮮度低下に伴う遊離チロシン量の変化について"}]},"item_type_id":"7","owner":"3","path":["40","4854"],"pubdate":{"attribute_name":"公開日","attribute_value":"2011-03-15"},"publish_date":"2011-03-15","publish_status":"0","recid":"4501","relation_version_is_last":true,"title":["魚肉の鮮度低下に伴う遊離チロシン量の変化について"],"weko_creator_id":"3","weko_shared_id":3},"updated":"2024-01-30T05:48:23.191181+00:00"}