{"created":"2023-07-25T08:10:04.114940+00:00","id":9824,"links":{},"metadata":{"_buckets":{"deposit":"1518fda9-40a1-4c41-8f2b-fb736da3b502"},"_deposit":{"created_by":3,"id":"9824","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"9824"},"status":"published"},"_oai":{"id":"oai:ir.kagoshima-u.ac.jp:00009824","sets":["228:262:5779"]},"author_link":["2838","104298"],"item_7_alternative_title_19":{"attribute_name":"タイトルよみ","attribute_value_mlt":[{"subitem_alternative_title":"シンキ　ゼロエミッション　セイゾウホウ　ニヨル　シン　ショウチュウ　ト　ショクヒン　ソザイ　カイハツ"}]},"item_7_biblio_info_5":{"attribute_name":"収録雑誌名","attribute_value_mlt":[{"bibliographicPageEnd":"50","bibliographicPageStart":"47","bibliographicVolumeNumber":"特別号(2007)","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":"2007-03-31"}]},"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":"588.57","subitem_subject_scheme":"NDC"}]},"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_44":{"attribute_name":"備考","attribute_value_mlt":[{"subitem_text_value":"＜鹿児島大学水産学部紀要特別号＞　本誌は、平成18年8月11日に稲盛会館で開催された第1回鹿児島大学焼酎学講座シンポジウムでの講演内容を論文集としてまとめたものである。なお、シンポジウムの開催および論文集の発刊は、平成18年度鹿児島大学学長裁量経費（基盤的・萌芽的教育研究事業）を得て行われたことを付記する。"}]},"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":"菅沼, 俊彦"}],"nameIdentifiers":[{},{}]},{"creatorNames":[{"creatorName":"沖園, 清忠"}],"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":"A08.pdf","filesize":[{"value":"901.0 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"A08.pdf","url":"https://ir.kagoshima-u.ac.jp/record/9824/files/A08.pdf"},"version_id":"432b989c-5e1f-47e8-881f-d068bfa5d00b"}]},"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":"新規ゼロエミッション製造法による新焼酎と食品素材開発","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"新規ゼロエミッション製造法による新焼酎と食品素材開発"}]},"item_type_id":"7","owner":"3","path":["40","5779"],"pubdate":{"attribute_name":"公開日","attribute_value":"2015-01-15"},"publish_date":"2015-01-15","publish_status":"0","recid":"9824","relation_version_is_last":true,"title":["新規ゼロエミッション製造法による新焼酎と食品素材開発"],"weko_creator_id":"3","weko_shared_id":3},"updated":"2024-01-30T05:51:44.691243+00:00"}