{"created":"2023-05-15T08:08:21.919254+00:00","id":408,"links":{},"metadata":{"_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":["7:26"]},"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's 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","filename":"shihan_shimizu.pdf","filesize":[{"value":"17.4 kB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","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"],"pubdate":{"attribute_name":"公開日","attribute_value":"2020-11-30"},"publish_date":"2020-11-30","publish_status":"0","recid":"408","relation_version_is_last":true,"title":["市販刺身の細菌汚染実態調査"],"weko_creator_id":"7","weko_shared_id":-1},"updated":"2023-05-15T08:16:45.193744+00:00"}