{"created":"2023-07-25T10:23:11.387062+00:00","id":2822,"links":{},"metadata":{"_buckets":{"deposit":"be54be62-da6b-49dc-b510-6037483857a7"},"_deposit":{"created_by":15,"id":"2822","owners":[15],"pid":{"revision_id":0,"type":"depid","value":"2822"},"status":"published"},"_oai":{"id":"oai:air.repo.nii.ac.jp:00002822","sets":["597:598:708:805"]},"author_link":["10363","10362"],"item_10002_alternative_title_34":{"attribute_name":"別タイトル","attribute_value_mlt":[{"subitem_alternative_title":"Cooking Quality of Rice (Part 3)-Effects of Ingredients and Cooking Conditions on the Qualities of Hantsuki-Mochi-"}]},"item_10002_biblio_info_36":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1983-02-20","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"65","bibliographicPageStart":"54","bibliographicVolumeNumber":"33","bibliographic_titles":[{"bibliographic_title":"秋田大学教育学部研究紀要　自然科学"}]}]},"item_10002_publisher_30":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"秋田大学教育学部"}]},"item_10002_source_id_27":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"03651649","subitem_source_identifier_type":"ISSN"}]},"item_10002_version_type_37":{"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":"長沼, 誠子"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"NAGANUMA, Seiko","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":"2017-03-30"}],"displaytype":"detail","filename":"naganuma2.pdf","filesize":[{"value":"2.6 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"naganuma2","url":"https://air.repo.nii.ac.jp/record/2822/files/naganuma2.pdf"},"version_id":"5a456152-26f5-467b-be29-4c61e886ffda"}]},"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":"米の調理に関する研究（第3報）-半掲き餅の性状に及ぼす材料と調理方法の影響-","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"米の調理に関する研究（第3報）-半掲き餅の性状に及ぼす材料と調理方法の影響-"}]},"item_type_id":"10002","owner":"15","path":["805"],"pubdate":{"attribute_name":"公開日","attribute_value":"2017-03-30"},"publish_date":"2017-03-30","publish_status":"0","recid":"2822","relation_version_is_last":true,"title":["米の調理に関する研究（第3報）-半掲き餅の性状に及ぼす材料と調理方法の影響-"],"weko_creator_id":"15","weko_shared_id":-1},"updated":"2023-07-25T11:35:32.412153+00:00"}