{"created":"2023-05-15T08:08:20.627715+00:00","id":383,"links":{},"metadata":{"_buckets":{"deposit":"826d9f50-2617-478f-9f13-6d320cb5c3c0"},"_deposit":{"created_by":7,"id":"383","owners":[7],"pid":{"revision_id":0,"type":"depid","value":"383"},"status":"published"},"_oai":{"id":"oai:gifu-cwc.repo.nii.ac.jp:00000383","sets":["7:25"]},"author_link":["914","917","918","913","1128","916"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2004","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"121","bibliographicPageStart":"119","bibliographicVolumeNumber":"54","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":"The purpose of this study is to examine oxidative degradation of frying oils used in the cooking practice done in July,2004 from May in Gifu City Women's College. The results are as follows. (1) Peroxide Value was 4.49 or less. (2) Acid Value was all 0.5 or less. (3) The frying oils examined this research was confirmed the safe one on food sanitation.","subitem_description_type":"Abstract"}]},"item_10002_description_6":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"The purpose of this study is to examine oxidative degradation of frying oils used in the cooking practice done in July,2004 from May in Gifu City Women's College. The results are as follows. (1) Peroxide Value was 4.49 or less. (2) Acid Value was all 0.5 or less. (3) The frying oils examined this research was confirmed the safe one on food sanitation.","subitem_description_type":"Other"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.24516/00000363","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":"110004449272","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":"渡辺, 優子"},{"creatorName":"ワタナベ, ユウコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"913","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"酒井, 千恵"},{"creatorName":"サカイ, チエ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"914","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"清水, 英世"},{"creatorName":"シミズ, ヒデヨ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"1128","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Watanabe, Yuko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"916","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Sakai, Chie","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"917","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Shimizu, Hideyo","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"918","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":"yusi_watanabe.pdf","filesize":[{"value":"26.2 kB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"Yushi_Watanabe","url":"https://gifu-cwc.repo.nii.ac.jp/record/383/files/yusi_watanabe.pdf"},"version_id":"6039e0d7-35c0-4532-913f-08a5631b949b"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"rancidity","subitem_subject_scheme":"Other"},{"subitem_subject":"oxidation","subitem_subject_scheme":"Other"},{"subitem_subject":"acid value","subitem_subject_scheme":"Other"},{"subitem_subject":"peroxide value","subitem_subject_scheme":"Other"},{"subitem_subject":"frying oil","subitem_subject_scheme":"Other"},{"subitem_subject":"rancidity","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"oxidation","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"acid value","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"peroxide value","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"frying oil","subitem_subject_language":"en","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":"油脂の変敗に関する調査研究--調理実習における揚げ油の酸化度試験","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"油脂の変敗に関する調査研究--調理実習における揚げ油の酸化度試験"},{"subitem_title":"Research on rancidity of oils : - Test of rancidity of frying oil on practice of cooking-","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"7","path":["25"],"pubdate":{"attribute_name":"公開日","attribute_value":"2020-10-31"},"publish_date":"2020-10-31","publish_status":"0","recid":"383","relation_version_is_last":true,"title":["油脂の変敗に関する調査研究--調理実習における揚げ油の酸化度試験"],"weko_creator_id":"7","weko_shared_id":-1},"updated":"2023-05-15T08:16:44.155546+00:00"}