{"_buckets": {"deposit": "93381c58-2622-4c9f-b26b-822d8b757892"}, "_deposit": {"created_by": 3, "id": "31", "owners": [3], "pid": {"revision_id": 0, "type": "depid", "value": "31"}, "status": "published"}, "_oai": {"id": "oai:kinran.repo.nii.ac.jp:00000031", "sets": ["14"]}, "author_link": ["42", "39", "40", "41"], "item_3_biblio_info_12": {"attribute_name": "書誌情報", "attribute_value_mlt": [{"bibliographicPageEnd": "75", "bibliographicPageStart": "69", "bibliographicVolumeNumber": "2", "bibliographic_titles": [{}]}]}, "item_3_description_10": {"attribute_name": "抄録(日)", "attribute_value_mlt": [{"subitem_description": "ソーセージを調製するにあたり処方と調製方法について検討した。市販品に近い品質とするために市販品に多い600～700gの破断強度を目標とした。豚赤身肉と豚背脂肪の配合割合は80 : 20、馬鈴薯でん粉添加量は5g、そして豚背脂肪添加後のカッティング時間は7分程度、湯煮温度は約77℃とすることにより、離水もほとんどなく、破断強度633gの市販品に近いソーセージを調製することができた。", "subitem_description_type": "Other"}]}, "item_3_description_15": {"attribute_name": "表示順", "attribute_value_mlt": [{"subitem_description": "12", "subitem_description_type": "Other"}]}, "item_3_description_16": {"attribute_name": "アクセション番号", "attribute_value_mlt": [{"subitem_description": "KJ00004186758", "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": " 千里金蘭大学 生活科学部"}]}, "item_creator": {"attribute_name": "著者", "attribute_type": "creator", "attribute_value_mlt": [{"creatorNames": [{"creatorName": "中本, 恵子"}, {"creatorName": "ナカモト, ケイコ", "creatorNameLang": "ja-Kana"}], "nameIdentifiers": [{"nameIdentifier": "39", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "児玉 成一"}, {"creatorName": "コダマ, セイイチ", "creatorNameLang": "ja-Kana"}], "nameIdentifiers": [{"nameIdentifier": "40", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "Nakamoto, Keiko", "creatorNameLang": "en"}], "nameIdentifiers": [{"nameIdentifier": "41", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "Kodama Seiichi", "creatorNameLang": "en"}], "nameIdentifiers": [{"nameIdentifier": "42", "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", "download_preview_message": "", "file_order": 0, "filename": "KJ00004186758.pdf", "filesize": [{"value": "1.0 MB"}], "format": "application/pdf", "future_date_message": "", "is_thumbnail": false, "licensetype": "license_free", "mimetype": "application/pdf", "size": 1000000.0, "url": {"label": "KJ00004186758.pdf", "url": "https://kinran.repo.nii.ac.jp/record/31/files/KJ00004186758.pdf"}, "version_id": "9456dc16-d556-4052-87ee-82ba0edda829"}]}, "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": "ソーセージの処方および調製方法の検討", "item_titles": {"attribute_name": "タイトル", "attribute_value_mlt": [{"subitem_title": "ソーセージの処方および調製方法の検討"}, {"subitem_title": "Factors in Making Bologna Sausage", "subitem_title_language": "en"}]}, "item_type_id": "3", "owner": "3", "path": ["14"], "permalink_uri": "https://kinran.repo.nii.ac.jp/records/31", "pubdate": {"attribute_name": "公開日", "attribute_value": "2005-10-28"}, "publish_date": "2005-10-28", "publish_status": "0", "recid": "31", "relation": {}, "relation_version_is_last": true, "title": ["ソーセージの処方および調製方法の検討"], "weko_shared_id": -1}