{"created":"2023-07-25T08:06:10.233166+00:00","id":4855,"links":{},"metadata":{"_buckets":{"deposit":"ebccc072-54bb-4d44-a7c8-432e720fcd4b"},"_deposit":{"created_by":18,"id":"4855","owners":[18],"pid":{"revision_id":0,"type":"depid","value":"4855"},"status":"published"},"_oai":{"id":"oai:ir.kagoshima-u.ac.jp:00004855","sets":["228:262:4851"]},"author_link":["102641","102642","102643"],"item_7_biblio_info_5":{"attribute_name":"収録雑誌名","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1958-03-15","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"152","bibliographicPageStart":"148","bibliographicVolumeNumber":"6","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":"1958-03-15","subitem_date_issued_type":"Issued"}]},"item_7_description_4":{"attribute_name":"要約(Abstract)","attribute_value_mlt":[{"subitem_description":"In this paper, the authors dealt with the behavior of Cl^{36} and F.P. for mackerel meat. The results was summarized as follows. 1. Cl^{36} and F.P. were easily adsorpted by the soluble protein or meat, the adsorption capacity of which to the F.P. was perceived to be for more effective than to Cl^{36}, while a considerable difference was observed in the adsorption curve of the two substances. 2. In case of the mackerel meat being immersed in the salt water containing Cl^{36}, the amount of NaCl in the meat increased almost proportionally with the radioactivity of Cl36. The possibility, under some conditions, of Cl^{36} using as tracer of NaCl was also ascertained.","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":"高田, 幸二","creatorNameLang":"ja"},{"creatorName":"TAKADA, Koji","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"斎藤, 要","creatorNameLang":"ja"},{"creatorName":"SAITO, Kaname","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"日高, 富男","creatorNameLang":"ja"},{"creatorName":"HIDAKA, Tomio","creatorNameLang":"en"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2016-10-28"}],"displaytype":"detail","filename":"AN00040498_v6_p148-152.pdf","filesize":[{"value":"2.4 MB"}],"format":"application/pdf","mimetype":"application/pdf","url":{"label":"AN00040498_v6_p148-152.pdf","objectType":"fulltext","url":"https://ir.kagoshima-u.ac.jp/record/4855/files/AN00040498_v6_p148-152.pdf"},"version_id":"fb7ea27f-4c2d-460c-8f14-90c836f3b1c0"}]},"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":"魚肉に対するCl^{36}の挙動","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"魚肉に対するCl^{36}の挙動","subitem_title_language":"ja"},{"subitem_title":"Studies on the Behaviour of Cl^{36} for Fish Meat","subitem_title_language":"en"}]},"item_type_id":"7","owner":"18","path":["40","4851"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2015-06-25"},"publish_date":"2015-06-25","publish_status":"0","recid":"4855","relation_version_is_last":true,"title":["魚肉に対するCl^{36}の挙動"],"weko_creator_id":"18","weko_shared_id":-1},"updated":"2024-07-25T01:51:45.778991+00:00"}