{"created":"2023-07-25T10:21:46.123977+00:00","id":898,"links":{},"metadata":{"_buckets":{"deposit":"80236316-f98c-4121-a1b2-d79866d737d6"},"_deposit":{"created_by":3,"id":"898","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"898"},"status":"published"},"_oai":{"id":"oai:air.repo.nii.ac.jp:00000898","sets":["590:664:671:677"]},"author_link":["3149","3146","3148","3147"],"item_10001_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2006-03-01","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"2","bibliographicPageEnd":"34","bibliographicPageStart":"29","bibliographicVolumeNumber":"13","bibliographic_titles":[{"bibliographic_title":"International Journal of the Society of Materials Engineering for Resources"}]}]},"item_10001_description_5":{"attribute_name":"内容記述（抄録）","attribute_value_mlt":[{"subitem_description":"This study examined commercially available salts'taste properties. The salts were used in preparation of four dishes: asazuke of cucumber, asazuke of Chinese cabbage, clear soup, and green soybean rice. The respective tastes of the salts in those prepared foods differed from those of the salts alone. We evaluated the parameters: saltiness, mildness, unpleasantness, and palatability. Differences of the salt samples affected the perception of saltiness. Results of taste sensor analyses showed that monosodium glutamate (MSG) affected response patterns toward the salt solution.","subitem_description_type":"Other"}]},"item_10001_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"The Society of Materilas Engineering for resources of Japan"}]},"item_10001_relation_14":{"attribute_name":"DOI","attribute_value_mlt":[{"subitem_relation_type":"isIdenticalTo","subitem_relation_type_id":{"subitem_relation_type_id_text":"10.5188/ijsmer.13.29","subitem_relation_type_select":"DOI"}}]},"item_10001_relation_25":{"attribute_name":"関連リンク","attribute_value_mlt":[{"subitem_relation_type_id":{"subitem_relation_type_id_text":"http://doi.org/10.5188/ijsmer.13.29","subitem_relation_type_select":"DOI"}}]},"item_10001_source_id_11":{"attribute_name":"NCID","attribute_value_mlt":[{"subitem_source_identifier":"AA1095475X","subitem_source_identifier_type":"NCID"}]},"item_10001_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"13479725","subitem_source_identifier_type":"ISSN"}]},"item_10001_text_26":{"attribute_name":"備考","attribute_value_mlt":[{"subitem_text_value":"ICMR2005"}]},"item_10001_version_type_20":{"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":"ISHIKAWA, Kyoko"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"SUGIMOTO, Maho"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"KUMAGAI, Masanori"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"MATSUNAGA, Ryuji"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2017-02-16"}],"displaytype":"detail","filename":"ijsmer13-2a.pdf","filesize":[{"value":"726.3 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"ijsmer13-2a.pdf","url":"https://air.repo.nii.ac.jp/record/898/files/ijsmer13-2a.pdf"},"version_id":"3e37b652-f9ab-4c64-9024-09588ebf68ac"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"Salts","subitem_subject_scheme":"Other"},{"subitem_subject":"Inorganic components","subitem_subject_scheme":"Other"},{"subitem_subject":"Sensory evaluation","subitem_subject_scheme":"Other"},{"subitem_subject":"Taste sensor","subitem_subject_scheme":"Other"}]},"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":"journal article","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"Evaluation of Taste Properties of Commercially Available Salts","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"Evaluation of Taste Properties of Commercially Available Salts"}]},"item_type_id":"10001","owner":"3","path":["677"],"pubdate":{"attribute_name":"公開日","attribute_value":"2008-03-12"},"publish_date":"2008-03-12","publish_status":"0","recid":"898","relation_version_is_last":true,"title":["Evaluation of Taste Properties of Commercially Available Salts"],"weko_creator_id":"3","weko_shared_id":3},"updated":"2023-07-25T10:47:01.488955+00:00"}