{"created":"2023-05-15T08:08:24.692541+00:00","id":471,"links":{},"metadata":{"_buckets":{"deposit":"dcc8f233-2aa1-4b7d-8c17-10fa6c6f5f52"},"_deposit":{"created_by":7,"id":"471","owners":[7],"pid":{"revision_id":0,"type":"depid","value":"471"},"status":"published"},"_oai":{"id":"oai:gifu-cwc.repo.nii.ac.jp:00000471","sets":["7:30"]},"author_link":["1128","1130","1129","1127"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2002","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"156","bibliographicPageStart":"153","bibliographicVolumeNumber":"52","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 special cultivation and customary them ware researched, seasons (July-October) too. The results are as follows.(1) Spinach contains 1.57mg% of iron on average, this value is under that in the food analysis table.(2) Komatsuna contains 1.11mg% of iron on average, this value is under that in the food analysis table.(3) The results of iron content in spinach and komatsuna did not differ with the method of cultivation. (4) The results of iron content in spinach and komatsuna did not differ by season.","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 special cultivation and customary them ware researched, seasons (July-October) too. The results are as follows.(1) Spinach contains 1.57mg% of iron on average, this value is under that in the food analysis table.(2) Komatsuna contains 1.11mg% of iron on average, this value is under that in the food analysis table.(3) The results of iron content in spinach and komatsuna did not differ with the method of cultivation. (4) The results of iron content in spinach and komatsuna did not differ by season.","subitem_description_type":"Other"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.24516/00000449","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":"110004470976","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":"1127","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":"1129","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Shimizu, Hideyo","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"1130","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":"2021-03-22"}],"displaytype":"detail","filename":"Hourensou_watanabe.pdf","filesize":[{"value":"39.0 kB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"Hourensou_Watanabe","url":"https://gifu-cwc.repo.nii.ac.jp/record/471/files/Hourensou_watanabe.pdf"},"version_id":"b7a252ae-516c-4f10-90d1-7ade9a708b84"}]},"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","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"},{"subitem_title":"Research on iron components in spinach and komatsuna","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"7","path":["30"],"pubdate":{"attribute_name":"公開日","attribute_value":"2021-03-22"},"publish_date":"2021-03-22","publish_status":"0","recid":"471","relation_version_is_last":true,"title":["ほうれん草・小松菜の鉄分含有量の調査"],"weko_creator_id":"7","weko_shared_id":-1},"updated":"2023-05-15T08:17:04.522189+00:00"}