{"_buckets": {"deposit": "3c6e5f08-c362-4152-90b9-7c287096a7ce"}, "_deposit": {"created_by": 7, "id": "408", "owners": [7], "pid": {"revision_id": 0, "type": "depid", "value": "408"}, "status": "published"}, "_oai": {"id": "oai:gifu-cwc.repo.nii.ac.jp:00000408", "sets": ["26"]}, "author_link": ["1002", "1128", "1001", "1003"], "item_10002_biblio_info_7": {"attribute_name": "書誌情報", "attribute_value_mlt": [{"bibliographicIssueDates": {"bibliographicIssueDate": "2003", "bibliographicIssueDateType": "Issued"}, "bibliographicPageEnd": "102", "bibliographicPageStart": "101", "bibliographicVolumeNumber": "53", "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\u0027s College", "bibliographic_titleLang": "en"}]}]}, "item_10002_description_5": {"attribute_name": "抄録", "attribute_value_mlt": [{"subitem_description": "Bacterial contamination of sliced raw fish on the market was examined. Standard Method Agar \"Nissui\" was used to count Standard plate count (SPC) and X-GAL Agar \"Nissui\" was used to count coliform bacteria. Regarding sliced raw tuna,SPC ranged from 1.5×103 to 2.3×105 cfu/g,and coliform bacteria ranged from 0 to 4.5×103 cfu/g. Similarly, regarding sliced raw cuttlefish, SPC ranged from 1.8×104 to 4.1×105 cfu/g, and coliform bacteria ranged from 2.8×102 to 1.5×104 cfu/g.", "subitem_description_type": "Abstract"}]}, "item_10002_description_6": {"attribute_name": "内容記述", "attribute_value_mlt": [{"subitem_description": "Bacterial contamination of sliced raw fish on the market was examined. Standard Method Agar \"Nissui\" was used to count Standard plate count (SPC) and X-GAL Agar \"Nissui\" was used to count coliform bacteria. Regarding sliced raw tuna,SPC ranged from 1.5×103 to 2.3×105 cfu/g,and coliform bacteria ranged from 0 to 4.5×103 cfu/g. Similarly, regarding sliced raw cuttlefish, SPC ranged from 1.8×104 to 4.1×105 cfu/g, and coliform bacteria ranged from 2.8×102 to 1.5×104 cfu/g.", "subitem_description_type": "Other"}]}, "item_10002_identifier_registration": {"attribute_name": "ID登録", "attribute_value_mlt": [{"subitem_identifier_reg_text": "10.24516/00000388", "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": "110004470928", "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": "渡辺, 優子"}, {"creatorName": "ワタナベ, ユウコ", "creatorNameLang": "ja-Kana"}], "nameIdentifiers": [{"nameIdentifier": "1001", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "Shimizu, Hideyo", "creatorNameLang": "en"}], "nameIdentifiers": [{"nameIdentifier": "1002", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "Watanabe, Yuko", "creatorNameLang": "en"}], "nameIdentifiers": [{"nameIdentifier": "1003", "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": "2020-11-30"}], "displaytype": "detail", "download_preview_message": "", "file_order": 0, "filename": "shihan_shimizu.pdf", "filesize": [{"value": "17.4 kB"}], "format": "application/pdf", "future_date_message": "", "is_thumbnail": false, "licensetype": "license_11", "mimetype": "application/pdf", "size": 17400.0, "url": {"label": "Shihan_Shimizu", "url": "https://gifu-cwc.repo.nii.ac.jp/record/408/files/shihan_shimizu.pdf"}, "version_id": "2d22b3f0-853a-4a33-a7e8-cd716072dbe3"}]}, "item_keyword": {"attribute_name": "キーワード", "attribute_value_mlt": [{"subitem_subject": "tuna", "subitem_subject_scheme": "Other"}, {"subitem_subject": "cuttlefish", "subitem_subject_scheme": "Other"}, {"subitem_subject": "sliced raw fish", "subitem_subject_scheme": "Other"}, {"subitem_subject": "bacterial contamination", "subitem_subject_scheme": "Other"}, {"subitem_subject": "tuna", "subitem_subject_language": "en", "subitem_subject_scheme": "Other"}, {"subitem_subject": "cuttlefish", "subitem_subject_language": "en", "subitem_subject_scheme": "Other"}, {"subitem_subject": "sliced raw fish", "subitem_subject_language": "en", "subitem_subject_scheme": "Other"}, {"subitem_subject": "bacterial contamination", "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": "市販刺身の細菌汚染実態調査", "item_titles": {"attribute_name": "タイトル", "attribute_value_mlt": [{"subitem_title": "市販刺身の細菌汚染実態調査"}, {"subitem_title": "A Study on Bacterial Contamination of Sliced Raw Fish on the Market.", "subitem_title_language": "en"}]}, "item_type_id": "10002", "owner": "7", "path": ["26"], "permalink_uri": "https://doi.org/10.24516/00000388", "pubdate": {"attribute_name": "公開日", "attribute_value": "2020-11-30"}, "publish_date": "2020-11-30", "publish_status": "0", "recid": "408", "relation": {}, "relation_version_is_last": true, "title": ["市販刺身の細菌汚染実態調査"], "weko_shared_id": -1}