{"created":"2023-05-15T08:17:17.560163+00:00","id":9,"links":{},"metadata":{"_buckets":{"deposit":"4693501c-6434-429e-b705-34e7516ae3e9"},"_deposit":{"created_by":11,"id":"9","owners":[11],"pid":{"revision_id":0,"type":"depid","value":"9"},"status":"published"},"_oai":{"id":"oai:acguacjc.repo.nii.ac.jp:00000009","sets":["2:8:10"]},"author_link":["5","4"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2016-03","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"29","bibliographicPageEnd":"9","bibliographicPageStart":"1","bibliographic_titles":[{"bibliographic_title":"青森中央短期大学研究紀要 = The journal of Aomori ChŨo Junior College"}]}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0911-8829","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"清澤, 朋子"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"外崎, 秀香"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2018-02-02"}],"displaytype":"detail","filename":"bulletin_n29_01.pdf","filesize":[{"value":"679.8 kB"}],"format":"application/pdf","license_note":"Copyright(C) 2016 by ACJC ","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"食品学実験における取り組み","url":"https://acguacjc.repo.nii.ac.jp/record/9/files/bulletin_n29_01.pdf"},"version_id":"8a43f5e2-cb69-4f85-b949-0a9e1eb2c727"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"食品学実験","subitem_subject_scheme":"Other"},{"subitem_subject":"緑茶飲料","subitem_subject_scheme":"Other"},{"subitem_subject":"化学成分","subitem_subject_scheme":"Other"},{"subitem_subject":"官能評価","subitem_subject_scheme":"Other"}]},"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":"食品学実験における取り組み : 緑茶飲料の化学成分定量実験と官能評価の関連づけ","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"食品学実験における取り組み : 緑茶飲料の化学成分定量実験と官能評価の関連づけ"},{"subitem_title":"The Quantitative Analysis and Sensory Evaluation of Tea Beverage in the Experiment of Food Science","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"11","path":["10"],"pubdate":{"attribute_name":"公開日","attribute_value":"2018-02-02"},"publish_date":"2018-02-02","publish_status":"0","recid":"9","relation_version_is_last":true,"title":["食品学実験における取り組み : 緑茶飲料の化学成分定量実験と官能評価の関連づけ"],"weko_creator_id":"11","weko_shared_id":-1},"updated":"2023-05-15T08:42:55.266669+00:00"}