{"_buckets": {"deposit": "5a3a5472-149d-4b83-b687-a5b6a76c7a8c"}, "_deposit": {"created_by": 3, "id": "391", "owners": [3], "pid": {"revision_id": 0, "type": "depid", "value": "391"}, "status": "published"}, "_oai": {"id": "oai:fujijoshi.repo.nii.ac.jp:00000391", "sets": ["34"]}, "author_link": ["561", "558", "560", "559"], "item_3_biblio_info_12": {"attribute_name": "書誌情報", "attribute_value_mlt": [{"bibliographicIssueDates": {"bibliographicIssueDate": "2011-03-01", "bibliographicIssueDateType": "Issued"}, "bibliographicPageEnd": "67", "bibliographicPageStart": "57", "bibliographicVolumeNumber": "48", "bibliographic_titles": [{}]}]}, "item_3_description_11": {"attribute_name": "抄録(英)", "attribute_value_mlt": [{"subitem_description": "We performed sensory tests of foodstuffs (meat and fish) seasoned with SOYA-NO-SHIO, a natural salt preserving the minerals of the sea water from the La Perouse Strait. Our study showed pork to have a well-balanced flavor, compared with beef or fish, when seasoned with SOYA-NO-SHIO. Although gustatory sensitivity changed to some extent with time, menstruation had no significant effect on gustatory sensitivity. Our results suggest that SOYA-NO-SHIO may offer a particularly well-balanced flavor when used as seasoning for specific foodstuffs such as pork.", "subitem_description_type": "Other"}]}, "item_3_description_15": {"attribute_name": "表示順", "attribute_value_mlt": [{"subitem_description": "10", "subitem_description_type": "Other"}]}, "item_3_description_16": {"attribute_name": "アクセション番号", "attribute_value_mlt": [{"subitem_description": "KJ00007044608", "subitem_description_type": "Other"}]}, "item_3_source_id_1": {"attribute_name": "雑誌書誌ID", "attribute_value_mlt": [{"subitem_source_identifier": "AA11520347", "subitem_source_identifier_type": "NCID"}]}, "item_3_text_6": {"attribute_name": "著者所属(日)", "attribute_value_mlt": [{"subitem_text_value": "藤女子大学人間生活学部食物栄養学科 "}, {"subitem_text_value": " 藤女子大学人間生活学部食物栄養学科藤女子大学大学院人間生活学研究科食物栄養学専攻"}]}, "item_creator": {"attribute_name": "著者", "attribute_type": "creator", "attribute_value_mlt": [{"creatorNames": [{"creatorName": "田中, 里佳"}], "nameIdentifiers": [{"nameIdentifier": "558", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "藤井 義博"}], "nameIdentifiers": [{"nameIdentifier": "559", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "TANAKA, Rika", "creatorNameLang": "en"}], "nameIdentifiers": [{"nameIdentifier": "560", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "FUJII Yoshihiro", "creatorNameLang": "en"}], "nameIdentifiers": [{"nameIdentifier": "561", "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": "2016-08-22"}], "displaytype": "detail", "download_preview_message": "", "file_order": 0, "filename": "KJ00007044608.pdf", "filesize": [{"value": "439.9 kB"}], "format": "application/pdf", "future_date_message": "", "is_thumbnail": false, "licensetype": "license_free", "mimetype": "application/pdf", "size": 439900.0, "url": {"label": "KJ00007044608.pdf", "url": "https://fujijoshi.repo.nii.ac.jp/record/391/files/KJ00007044608.pdf"}, "version_id": "80a47ca4-d1c4-42ac-8c27-aafaaf1d6528"}]}, "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": "自然塩の可能性について3 : 味付けに「宗谷の塩」を用いた食材(獣肉および魚肉)の官能検査", "item_titles": {"attribute_name": "タイトル", "attribute_value_mlt": [{"subitem_title": "自然塩の可能性について3 : 味付けに「宗谷の塩」を用いた食材(獣肉および魚肉)の官能検査"}, {"subitem_title": "Uses of natural salt 3 : Sensory test of foodstuffs (meat and fish) seasoned with SOYA-NO-SHIO", "subitem_title_language": "en"}]}, "item_type_id": "3", "owner": "3", "path": ["34"], "permalink_uri": "https://fujijoshi.repo.nii.ac.jp/records/391", "pubdate": {"attribute_name": "公開日", "attribute_value": "2016-08-22"}, "publish_date": "2016-08-22", "publish_status": "0", "recid": "391", "relation": {}, "relation_version_is_last": true, "title": ["自然塩の可能性について3 : 味付けに「宗谷の塩」を用いた食材(獣肉および魚肉)の官能検査"], "weko_shared_id": -1}