{"created":"2023-06-19T08:44:54.390946+00:00","id":3201,"links":{},"metadata":{"_buckets":{"deposit":"9cafb405-17ee-4dd4-a871-a39bfab2f12b"},"_deposit":{"created_by":14,"id":"3201","owners":[14],"pid":{"revision_id":0,"type":"depid","value":"3201"},"status":"published"},"_oai":{"id":"oai:kpu.repo.nii.ac.jp:00003201","sets":["47:212:285"]},"author_link":["4709"],"control_number":"3201","item_1696926521561":{"attribute_name":"その他（別言語等）","attribute_value_mlt":[{"subitem_alternative_title":"Food hygienic study of frozen foods (I) : Testing the freshness of frozen fish with special reference to the determination of VB-N (B. LIVING SCIENCE)","subitem_alternative_title_language":"en"}]},"item_3_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1969-11-29","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"56","bibliographicPageStart":"47","bibliographicVolumeNumber":"20","bibliographic_titles":[{"bibliographic_title":"京都府立大学学術報告. 理学・生活科学・福祉学","bibliographic_titleLang":"ja"},{"bibliographic_title":"The scientific reports of the Kyoto Prefectural University. Natural science, living science and welfare science","bibliographic_titleLang":"en"}]}]},"item_3_description_10":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"鮮魚の鮮度検査の公定法に採用されているVB-Nの測定を冷凍魚に応用し, 鮮度判定指標としての適性を2つの指標の結果と関係づけつつ, 保存・解凍温度を変化させ, さらに鮮魚と比較しながら検討した。また可食性の限界点である初期腐敗点を推定することも試みた。その結果, (1)冷凍魚の鮮度判定にVB-Nを指標とすることは, 他の指標との関係においてのみ有効で, 初期腐敗点前後の鮮度判定に適当である。(2)初期腐敗点は, 比較的高温では, VB-Nの経時的変化のPatternにおける変化率の異なる点と推定され, 低温下においてはなお厳密に検討すべきである。との結果を得た。","subitem_description_language":"ja","subitem_description_type":"Other"}]},"item_3_source_id_1":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN00062322","subitem_source_identifier_type":"NCID"}]},"item_3_source_id_20":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0075739X","subitem_source_identifier_type":"PISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorAffiliations":[{"affiliationNameIdentifiers":[],"affiliationNames":[{"affiliationName":"","affiliationNameLang":"ja"}]}],"creatorNames":[{"creatorName":"野村, 治子","creatorNameLang":"ja"},{"creatorName":"ノムラ, ハルコ","creatorNameLang":"ja-Kana"},{"creatorName":"Nomura, Haruko","creatorNameLang":"en"}],"familyNames":[{"familyName":"野村","familyNameLang":"ja"},{"familyName":"ノムラ","familyNameLang":"ja-Kana"},{"familyName":"Nomura","familyNameLang":"en"}],"givenNames":[{"givenName":"治子","givenNameLang":"ja"},{"givenName":"ハルコ","givenNameLang":"ja-Kana"},{"givenName":"Haruko","givenNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"4709","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":"2017-02-20"}],"displaytype":"detail","filename":"KJ00000079704.pdf","filesize":[{"value":"747.7 kB"}],"format":"application/pdf","mimetype":"application/pdf","url":{"label":"KJ00000079704.pdf","url":"https://kpu.repo.nii.ac.jp/record/3201/files/KJ00000079704.pdf"},"version_id":"94bb0b8d-c9b8-4aa2-a909-f4cd314e37c6"}]},"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":"冷凍食品の食品衛生学的研究 第 I 報 : 冷凍魚の VB-N の定量を中心とした鮮度判定(B. 生活科学)","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"冷凍食品の食品衛生学的研究 第 I 報 : 冷凍魚の VB-N の定量を中心とした鮮度判定(B. 生活科学)","subitem_title_language":"ja"}]},"item_type_id":"3","owner":"14","path":["285"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2017-02-20"},"publish_date":"2017-02-20","publish_status":"0","recid":"3201","relation_version_is_last":true,"title":["冷凍食品の食品衛生学的研究 第 I 報 : 冷凍魚の VB-N の定量を中心とした鮮度判定(B. 生活科学)"],"weko_creator_id":"14","weko_shared_id":-1},"updated":"2024-03-04T02:52:15.475343+00:00"}