{"created":"2023-06-20T14:47:31.426050+00:00","id":374,"links":{},"metadata":{"_buckets":{"deposit":"2336a779-3d13-4cdc-9e81-279a33357993"},"_deposit":{"created_by":15,"id":"374","owners":[15],"pid":{"revision_id":0,"type":"depid","value":"374"},"status":"published"},"_oai":{"id":"oai:soai.repo.nii.ac.jp:00000374","sets":["13:51:119"]},"author_link":["580","578","579","577"],"item_10002_alternative_title_1":{"attribute_name":"その他(別言語等)のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Experemental studies on the permeation of sucrose into food to Azuki beans (3)"}]},"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1965-02","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"2-1","bibliographicPageEnd":"83","bibliographicPageStart":"77","bibliographicVolumeNumber":"11-12","bibliographic_titles":[{"bibliographic_title":"相愛女子大学相愛女子短期大学研究論集"}]}]},"item_10002_full_name_3":{"attribute_name":"著者別名","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"579","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Ohara, Kunihiko"}]},{"nameIdentifiers":[{"nameIdentifier":"580","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Takabatake, Ikuko"}]}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"相愛女子大学相愛女子短期大学"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN00133544","subitem_source_identifier_type":"NCID"}]},"item_10002_version_type_20":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"小原, 国彦"}],"nameIdentifiers":[{"nameIdentifier":"577","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"高畠, 生子"}],"nameIdentifiers":[{"nameIdentifier":"578","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":"2012-09-01"}],"displaytype":"detail","filename":"AN00133544_19650200_1077.pdf","filesize":[{"value":"282.1 kB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"AN00133544_19650200_1077","url":"https://soai.repo.nii.ac.jp/record/374/files/AN00133544_19650200_1077.pdf"},"version_id":"328ca7c2-b50b-461f-93d4-f3b901b1253f"}]},"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":"糖の食品への浸透について (第3報) : 小豆の場合","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"糖の食品への浸透について (第3報) : 小豆の場合"}]},"item_type_id":"10002","owner":"15","path":["119"],"pubdate":{"attribute_name":"公開日","attribute_value":"2012-09-01"},"publish_date":"2012-09-01","publish_status":"0","recid":"374","relation_version_is_last":true,"title":["糖の食品への浸透について (第3報) : 小豆の場合"],"weko_creator_id":"15","weko_shared_id":-1},"updated":"2023-06-20T15:29:54.544047+00:00"}