{"created":"2023-05-15T12:13:44.063695+00:00","id":185,"links":{},"metadata":{"_buckets":{"deposit":"cd732c85-b976-453f-9aaa-103518ebfbff"},"_deposit":{"created_by":12,"id":"185","owners":[12],"pid":{"revision_id":0,"type":"depid","value":"185"},"status":"published"},"_oai":{"id":"oai:junshin.repo.nii.ac.jp:00000185","sets":["1:7:17:36"]},"author_link":["300","296","297"],"control_number":"185","item_10002_alternative_title_1":{"attribute_name":"その他（別言語等）のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Study on food processing using a vacuum-packed pouch cooking method (part 2) A penetration of sodium chloride into Japanese radish (Daikon)","subitem_alternative_title_language":"en"}]},"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2008-03-31","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"48","bibliographicPageEnd":"288","bibliographicPageStart":"283","bibliographic_titles":[{"bibliographic_title":"純真紀要"},{"bibliographic_title":"Bulletin of Junshin Junior College","bibliographic_titleLang":"en"}]}]},"item_10002_description_19":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_language":"ja","subitem_description_type":"Other"}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"【Abstract】\n In this paper, a penetration of sodium chloride into Daikon (Japanese radish) under a vacuum (using avacuum-packed pouch cooking) or under an atmospheric pressure were investigated without heating.\nAs a result, a weight of the Daikon decreased as the penetration of sodium chloride into it under both conditions.\nHowever, the rate was different. That is to say, in case of the treatment under a vacuum, the rate was faster than the treatment under atmospheric pressure.","subitem_description_language":"ja","subitem_description_type":"Abstract"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"純真短期大学","subitem_publisher_language":"ja"}]},"item_10002_relation_12":{"attribute_name":"論文ID（NAID）","attribute_value_mlt":[{"subitem_relation_type":"isIdenticalTo","subitem_relation_type_id":{"subitem_relation_type_id_text":"40016100962","subitem_relation_type_select":"NAID"}}]},"item_10002_rights_15":{"attribute_name":"権利","attribute_value_mlt":[{"subitem_rights":"純真短期大学","subitem_rights_language":"ja"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN0011314X","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"03855651","subitem_source_identifier_type":"ISSN"}]},"item_10002_version_type_20":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_1710308327429":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"真空調理法を利用した食品加工（第2報） : ダイコンへの食塩浸透について","subitem_title_language":"ja"}]},"item_access_right":{"attribute_name":"アクセス権","attribute_value_mlt":[{"subitem_access_right":"metadata only access","subitem_access_right_uri":"http://purl.org/coar/access_right/c_14cb"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorAffiliations":[{"affiliationNameIdentifiers":[{"affiliationNameIdentifier":"0000 0004 0639 7440","affiliationNameIdentifierScheme":"ISNI","affiliationNameIdentifierURI":"https://isni.org/isni/0000000406397440"}],"affiliationNames":[{"affiliationName":"純真短期大学","affiliationNameLang":"ja"}]}],"creatorNames":[{"creatorName":"末弘, 静子","creatorNameLang":"ja"},{"creatorName":"スエヒロ, シズコ","creatorNameLang":"ja-Kana"},{"creatorName":"SUEHIRO, Shizuko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"300","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"9000010550559","nameIdentifierScheme":"CiNii ID","nameIdentifierURI":"http://ci.nii.ac.jp/nrid/9000010550559"}]},{"creatorAffiliations":[{"affiliationNameIdentifiers":[{"affiliationNameIdentifier":"0000 0004 0639 7440","affiliationNameIdentifierScheme":"ISNI","affiliationNameIdentifierURI":"https://isni.org/isni/0000000406397440"}],"affiliationNames":[{"affiliationName":"純真短期大学","affiliationNameLang":"ja"},{"affiliationName":"Junshin Junior College","affiliationNameLang":"en"}]}],"creatorNames":[{"creatorName":"中野, 寿美","creatorNameLang":"ja"},{"creatorName":"ナカノ, スミ","creatorNameLang":"ja-Kana"},{"creatorName":"NAKANO, Sumi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"296","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"9000010550557","nameIdentifierScheme":"CiNii ID","nameIdentifierURI":"http://ci.nii.ac.jp/nrid/9000010550557"}]},{"creatorAffiliations":[{"affiliationNameIdentifiers":[{"affiliationNameIdentifier":"0000 0004 0639 7440","affiliationNameIdentifierScheme":"ISNI","affiliationNameIdentifierURI":"https://isni.org/isni/0000000406397440"}],"affiliationNames":[{"affiliationName":"純真短期大学","affiliationNameLang":"ja"},{"affiliationName":"Junshin Junior College","affiliationNameLang":"en"}]}],"creatorNames":[{"creatorName":"熊谷, 聡","creatorNameLang":"ja"},{"creatorName":"クマガイ, サトシ","creatorNameLang":"ja-Kana"},{"creatorName":"KUMAGAI, Satoshi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"297","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"9000002662445","nameIdentifierScheme":"CiNii ID","nameIdentifierURI":"http://ci.nii.ac.jp/nrid/9000002662445"}]}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"Vacuum-packed pouch cooking method","subitem_subject_scheme":"Other"},{"subitem_subject":"Japanese radish","subitem_subject_scheme":"Other"},{"subitem_subject":"Sodium chloride","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":"真空調理法を利用した食品加工（第2報） : ダイコンへの食塩浸透について","item_type_id":"10002","owner":"12","path":["36"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2017-11-10"},"publish_date":"2017-11-10","publish_status":"0","recid":"185","relation_version_is_last":true,"title":["真空調理法を利用した食品加工（第2報） : ダイコンへの食塩浸透について"],"weko_creator_id":"12","weko_shared_id":-1},"updated":"2024-06-14T07:10:36.102588+00:00"}