{"created":"2023-05-15T08:08:18.706779+00:00","id":342,"links":{},"metadata":{"_buckets":{"deposit":"1e97b615-f4c4-4b34-af19-0ef016fe5d68"},"_deposit":{"created_by":7,"id":"342","owners":[7],"pid":{"revision_id":0,"type":"depid","value":"342"},"status":"published"},"_oai":{"id":"oai:gifu-cwc.repo.nii.ac.jp:00000342","sets":["7:24"]},"author_link":["1128","800"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2005","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"57","bibliographicPageStart":"55","bibliographicVolumeNumber":"55","bibliographic_titles":[{"bibliographic_title":"岐阜市立女子短期大学研究紀要"},{"bibliographic_title":"Bulletin of Gifu City Women's College","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"Bacterial contamination of fresh cut vegetables for ready-to-eat was examined. Welsh onion, onion, carrot, white cabbage, red cabbage and lettuce on the market were used for examinations. In the present study, it was found that fresh cut vegetables examined were contaminated by bacteria at the range from 3.81 log CFU/g to 8.37 log CFU/g on the standard method agar plate \"Nissui\". Especially, cut Welsh onion on the market was con- siderably contaminated by bacteria at any time.","subitem_description_type":"Abstract"}]},"item_10002_description_6":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"Bacterial contamination of fresh cut vegetables for ready-to-eat was examined. Welsh onion, onion, carrot, white cabbage, red cabbage and lettuce on the market were used for examinations. In the present study, it was found that fresh cut vegetables examined were contaminated by bacteria at the range from 3.81 log CFU/g to 8.37 log CFU/g on the standard method agar plate \"Nissui\". Especially, cut Welsh onion on the market was con- siderably contaminated by bacteria at any time.","subitem_description_type":"Other"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.24516/00000322","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"岐阜市立女子短期大学"}]},"item_10002_relation_12":{"attribute_name":"論文ID（NAID）","attribute_value_mlt":[{"subitem_relation_type_id":{"subitem_relation_type_id_text":"110004476846","subitem_relation_type_select":"NAID"}}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN10208264","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"09163174","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"清水, 英世"},{"creatorName":"シミズ, ヒデヨ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"1128","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"SHIMIZU, Hideyo","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"800","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":"2020-10-31"}],"displaytype":"detail","filename":"namashoku_shimizu.pdf","filesize":[{"value":"22.1 kB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"Namashoku_Shimizu","url":"https://gifu-cwc.repo.nii.ac.jp/record/342/files/namashoku_shimizu.pdf"},"version_id":"9d68366c-815a-46bd-8c36-7dae0169d8ce"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"生食用カット野菜","subitem_subject_scheme":"Other"},{"subitem_subject":"細菌汚染","subitem_subject_scheme":"Other"},{"subitem_subject":"一般生菌","subitem_subject_scheme":"Other"},{"subitem_subject":"大腸菌群","subitem_subject_scheme":"Other"},{"subitem_subject":"黄色ブドウ球菌","subitem_subject_scheme":"Other"}]},"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":"生食用カット野菜の細菌汚染","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"生食用カット野菜の細菌汚染"},{"subitem_title":"Bacterial contamination of fresh cut vegetables for ready-to-eat","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"7","path":["24"],"pubdate":{"attribute_name":"公開日","attribute_value":"2020-10-31"},"publish_date":"2020-10-31","publish_status":"0","recid":"342","relation_version_is_last":true,"title":["生食用カット野菜の細菌汚染"],"weko_creator_id":"7","weko_shared_id":-1},"updated":"2023-05-15T08:16:42.586734+00:00"}