{"created":"2023-06-19T11:18:03.717648+00:00","id":15,"links":{},"metadata":{"_buckets":{"deposit":"575beaa9-f37d-46bc-98b6-da55fcbc6aa2"},"_deposit":{"created_by":3,"id":"15","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"15"},"status":"published"},"_oai":{"id":"oai:kinran.repo.nii.ac.jp:00000015","sets":["11:12:13"]},"author_link":["12","15","13","17","16","14"],"item_3_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicPageEnd":"37","bibliographicPageStart":"31","bibliographicVolumeNumber":"1","bibliographic_titles":[{}]}]},"item_3_description_10":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"熟成時の水分含量を38%～45%とした3種のゴーダチーズを調製し、チーズ熟成期間における水分含量の影響を調べた。熟成期間中のペプチド区分含量の経日変化を調べ、市販品のペプチド区分量と比較した。調製したチーズのうち、水分含量の高い方がペプチド区分量の増加が速く、官能検査により、水分含量が市販品に最も近いものが最も高い評価を受けた。しかしながら、調製した3種のチーズはいずれもチーズ特有の匂いの弱いものであった。","subitem_description_type":"Other"}]},"item_3_description_15":{"attribute_name":"表示順","attribute_value_mlt":[{"subitem_description":"9","subitem_description_type":"Other"}]},"item_3_description_16":{"attribute_name":"アクセション番号","attribute_value_mlt":[{"subitem_description":"KJ00004035398","subitem_description_type":"Other"}]},"item_3_source_id_1":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AA12002610","subitem_source_identifier_type":"NCID"}]},"item_3_text_6":{"attribute_name":"著者所属(日)","attribute_value_mlt":[{"subitem_text_value":"千里金蘭大学 生活科学部 "},{"subitem_text_value":" 金蘭短期大学 生活科学科 食物科学専攻食品学 "},{"subitem_text_value":" 金蘭短期大学 生活科学科 食物科学専攻食品学"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"兒玉, 成一"},{"creatorName":"コダマ, セイイチ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"12","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"林(高岸) 恵美"},{"creatorName":"ハヤシ(タカギシ), エミ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"13","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"古川 みづき"},{"creatorName":"フルカワ, ミズキ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"14","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Kodama, Seiichi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"15","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Hayashi(Takagishi) Emi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"16","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Furukawa Mizuki","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"17","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":"2016-02-25"}],"displaytype":"detail","filename":"KJ00004035398.pdf","filesize":[{"value":"612.4 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00004035398.pdf","url":"https://kinran.repo.nii.ac.jp/record/15/files/KJ00004035398.pdf"},"version_id":"d70220be-2151-472b-bf13-74ac8719e36b"}]},"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":"ゴーダチーズの調製時における水分含量と熟成度","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"ゴーダチーズの調製時における水分含量と熟成度"},{"subitem_title":"Relationship Between Moisture Content and Low Molecular Peptide Fraction in Gouda Cheese During the Aging Process","subitem_title_language":"en"}]},"item_type_id":"3","owner":"3","path":["13"],"pubdate":{"attribute_name":"公開日","attribute_value":"2004-12-10"},"publish_date":"2004-12-10","publish_status":"0","recid":"15","relation_version_is_last":true,"title":["ゴーダチーズの調製時における水分含量と熟成度"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-06-19T11:26:37.118349+00:00"}