{"created":"2023-07-25T10:30:44.336026+00:00","id":3124,"links":{},"metadata":{"_buckets":{"deposit":"49d5aacd-dafa-4f98-9062-651deb02deb5"},"_deposit":{"created_by":4,"id":"3124","owners":[4],"pid":{"revision_id":0,"type":"depid","value":"3124"},"status":"published"},"_oai":{"id":"oai:hbg.repo.nii.ac.jp:00003124","sets":["267:573:633"]},"author_link":["13110","13111","13112","13113"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2015-12-28","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"17","bibliographicPageStart":"11","bibliographicVolumeNumber":"48","bibliographic_titles":[{"bibliographic_title":"広島文化学園短期大学紀要"}]}]},"item_10002_description_19":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"　We studied that young people developed by themselves the new menu using “Ondochirimen” for the purpose of maintaining a brand value of “Ondochirimen”. As a result, the following suggestion was provided.\n　At first, as for the existing menu using “Ondochirimen”, most were staple food. It was suggested that it was difficult to go out of the frames of the conventional direction for using “Ondochirimen”.\n　Then, 40% of new menus developed by young people were pasta. We recognized that young people preferred fatty menus.\n　In addition, it was suggested that the young people’s awareness of “Ondochirimen” increased by literature survey and menu analysis and development for the “Ondochirimen” and the local training by themselves.","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.60171/00003117","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"広島文化学園短期大学"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA12454339","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"18846769","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_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"前田, ひろみ","creatorNameLang":"ja"}],"nameIdentifiers":[{"nameIdentifier":"13110","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"梶山, 曜子","creatorNameLang":"ja"}],"nameIdentifiers":[{"nameIdentifier":"13111","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Maeda, Hiromi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"13112","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Kajiyama, Yoko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"13113","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":"2023-05-29"}],"displaytype":"detail","filename":"48-2.pdf","filesize":[{"value":"3.5 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"48-2.pdf","objectType":"fulltext","url":"https://hbg.repo.nii.ac.jp/record/3124/files/48-2.pdf"},"version_id":"cddc1f44-bee1-4693-9852-4d3474e6ccba"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"音戸ちりめん = Ondochirimen","subitem_subject_scheme":"Other"},{"subitem_subject":"かたくちいわし =　Engraulis japonicus","subitem_subject_scheme":"Other"},{"subitem_subject":"しらす =　Whitebait","subitem_subject_scheme":"Other"},{"subitem_subject":"メニュー開発 =　Menu development","subitem_subject_scheme":"Other"},{"subitem_subject":"若者向け =　For young people","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":"音戸ちりめんを使った若者向け新メニューの開発","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"音戸ちりめんを使った若者向け新メニューの開発","subitem_title_language":"ja"},{"subitem_title":"Development of New Menus Using “Ondochirimen” for Young People","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"4","path":["633"],"pubdate":{"attribute_name":"公開日","attribute_value":"2023-03-15"},"publish_date":"2023-03-15","publish_status":"0","recid":"3124","relation_version_is_last":true,"title":["音戸ちりめんを使った若者向け新メニューの開発"],"weko_creator_id":"4","weko_shared_id":-1},"updated":"2023-09-12T22:54:17.056458+00:00"}