{"created":"2023-06-20T13:42:25.710359+00:00","id":1814,"links":{},"metadata":{"_buckets":{"deposit":"b8c88b18-fd3b-4f91-b6ba-42397c942d30"},"_deposit":{"created_by":11,"id":"1814","owners":[11],"pid":{"revision_id":0,"type":"depid","value":"1814"},"status":"published"},"_oai":{"id":"oai:fujijoshi.repo.nii.ac.jp:00001814","sets":["6:51:218"]},"author_link":["2600"],"item_10001_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2018-12","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"13","bibliographicPageEnd":"29","bibliographicPageStart":"25","bibliographic_titles":[{"bibliographic_title":"家庭科・家政教育研究"}]}]},"item_10001_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"藤女子大学家庭科・家政教育研究会"}]},"item_10001_relation_12":{"attribute_name":"論文ID（NAID）","attribute_value_mlt":[{"subitem_relation_type_id":{"subitem_relation_type_id_text":"40021831903","subitem_relation_type_select":"NAID"}}]},"item_10001_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA12179369","subitem_source_identifier_type":"NCID"}]},"item_10001_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1880-7321","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"岡﨑, 由佳子"},{"creatorName":"Okazaki, Yukako","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"2600","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":"2019-07-08"}],"displaytype":"detail","filename":"家庭科・家政教育研究 第13号_⑥岡崎論文.pdf","filesize":[{"value":"1.4 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"食品の色の変化に関する実験と実習","url":"https://fujijoshi.repo.nii.ac.jp/record/1814/files/家庭科・家政教育研究 第13号_⑥岡崎論文.pdf"},"version_id":"4bdace8c-e857-4193-9f18-311505967e18"}]},"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":"journal article","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"食品の色の変化に関する実験と実習","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"食品の色の変化に関する実験と実習"}]},"item_type_id":"10001","owner":"11","path":["218"],"pubdate":{"attribute_name":"公開日","attribute_value":"2019-07-08"},"publish_date":"2019-07-08","publish_status":"0","recid":"1814","relation_version_is_last":true,"title":["食品の色の変化に関する実験と実習"],"weko_creator_id":"11","weko_shared_id":-1},"updated":"2023-06-20T13:58:54.861902+00:00"}