{"created":"2023-07-25T08:08:24.171173+00:00","id":7781,"links":{},"metadata":{"_buckets":{"deposit":"6a1d3b9d-b624-41c9-8646-1bdc668c2905"},"_deposit":{"created_by":18,"id":"7781","owners":[18],"pid":{"revision_id":0,"type":"depid","value":"7781"},"status":"published"},"_oai":{"id":"oai:ir.kagoshima-u.ac.jp:00007781","sets":["228:262:4831","39:40"]},"author_link":["103344","103345"],"item_7_biblio_info_5":{"attribute_name":"収録雑誌名","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1977-12-25","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"135","bibliographicPageStart":"129","bibliographicVolumeNumber":"26","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":"1977-12-25","subitem_date_issued_type":"Issued"}]},"item_7_description_4":{"attribute_name":"要約(Abstract)","attribute_value_mlt":[{"subitem_description":"The discolouration-rates in skipjack-meat were determined as function of storage temperatures. The discolouration of skipjack-meat under various storage conditions was confirmed to\nappear as a first-order reaction which depends upon the amount of remaining oxymyoglobin\n(MbO_2). The effect of storage temperature on the discolouration-rate was accounted for by Arrhenius equation. The prediction of discolouration of skipjack-meat was in good agreement with\nthe results obtained from the thawing tests.","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":"MIKI, Hidemasa","creatorNameLang":"en"},{"creatorName":"御木, 英昌","creatorNameLang":"ja"}],"nameIdentifiers":[{"nameIdentifier":"103344","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"HAMADA, Tatsuro","creatorNameLang":"en"},{"creatorName":"浜田, 竜郎","creatorNameLang":"ja"}],"nameIdentifiers":[{"nameIdentifier":"103345","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":"2016-10-28"}],"displaytype":"detail","filename":"AN00040498_v26_p129-135.pdf","filesize":[{"value":"457.5 kB"}],"format":"application/pdf","mimetype":"application/pdf","url":{"label":"AN00040498_v26_p129-135.pdf","objectType":"fulltext","url":"https://ir.kagoshima-u.ac.jp/record/7781/files/AN00040498_v26_p129-135.pdf"},"version_id":"6a305f94-deda-42bb-9723-6506a6142080"}]},"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":"Fundamental Studies on the Thawing of Frozen Fish II : Kinetics and Prediction on Skipjack-meat Discolouration","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"Fundamental Studies on the Thawing of Frozen Fish II : Kinetics and Prediction on Skipjack-meat Discolouration","subitem_title_language":"en"},{"subitem_title":"凍結魚の解凍に関する基礎的研究 II : カツオ肉変色の動力学と予測","subitem_title_language":"ja"}]},"item_type_id":"7","owner":"18","path":["40","4831"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2012-05-01"},"publish_date":"2012-05-01","publish_status":"0","recid":"7781","relation_version_is_last":true,"title":["Fundamental Studies on the Thawing of Frozen Fish II : Kinetics and Prediction on Skipjack-meat Discolouration"],"weko_creator_id":"18","weko_shared_id":-1},"updated":"2024-07-30T01:09:32.838472+00:00"}