{"created":"2023-05-15T08:08:22.314774+00:00","id":417,"links":{},"metadata":{"_buckets":{"deposit":"297c8b0a-0c99-4f13-83a2-c562f2aa2a96"},"_deposit":{"created_by":7,"id":"417","owners":[7],"pid":{"revision_id":0,"type":"depid","value":"417"},"status":"published"},"_oai":{"id":"oai:gifu-cwc.repo.nii.ac.jp:00000417","sets":["7:26"]},"author_link":["1027","1128","1028","1025"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2003","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"144","bibliographicPageStart":"141","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":"The purpose of this study is to investigate how much iron is contained in spinach and komatsuna bought at stores in Gifu City. Difference of iron content between organic cultivation, special and customary them ware researched, seasons (July,2002-July,2003) too. Spinach contains 1.67mg% of iron on average, this value is under that in the food analysis table. Komatsuna contains 1.21mg% of iron on average, this value is under that in the food analysis table. Iron content in komatsuna by method of organic cultivation and spinach shows the highest value when it is in season. Iron content in komatsuna shows the highest value when it is raised with the method of organic cultivation .","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 investigate how much iron is contained in spinach and komatsuna bought at stores in Gifu City. Difference of iron content between organic cultivation, special and customary them ware researched, seasons (July,2002-July,2003) too. Spinach contains 1.67mg% of iron on average, this value is under that in the food analysis table. Komatsuna contains 1.21mg% of iron on average, this value is under that in the food analysis table. Iron content in komatsuna by method of organic cultivation and spinach shows the highest value when it is in season. Iron content in komatsuna shows the highest value when it is raised with the method of organic cultivation .","subitem_description_type":"Other"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.24516/00000397","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":"110004471221","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":"1025","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":"1027","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Shimizu, Hideyo","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"1028","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":"hourensou_watanabe.pdf","filesize":[{"value":"209.4 kB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"Hourensou_Watanabe","url":"https://gifu-cwc.repo.nii.ac.jp/record/417/files/hourensou_watanabe.pdf"},"version_id":"813345d9-ee9c-459b-913f-4b786c298e26"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"iron content","subitem_subject_scheme":"Other"},{"subitem_subject":"spinach","subitem_subject_scheme":"Other"},{"subitem_subject":"komatsuna","subitem_subject_scheme":"Other"},{"subitem_subject":"iron content","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"spinach","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"komatsuna","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":"ほうれん草・小松菜の鉄分含有量の調査(2)","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"ほうれん草・小松菜の鉄分含有量の調査(2)"},{"subitem_title":"Research on iron components in spinach and komatsuna (No.2)","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":"417","relation_version_is_last":true,"title":["ほうれん草・小松菜の鉄分含有量の調査(2)"],"weko_creator_id":"7","weko_shared_id":-1},"updated":"2023-05-15T08:17:02.310031+00:00"}