{"created":"2023-07-25T10:30:47.751823+00:00","id":3183,"links":{},"metadata":{"_buckets":{"deposit":"33542812-3d10-4110-8621-2cfa202ebb3b"},"_deposit":{"created_by":4,"id":"3183","owners":[4],"pid":{"revision_id":0,"type":"depid","value":"3183"},"status":"published"},"_oai":{"id":"oai:hbg.repo.nii.ac.jp:00003183","sets":["267:595:642"]},"author_link":["13340","13341","13342","13343","13344","13345"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2006-08-07","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"36","bibliographicPageStart":"27","bibliographicVolumeNumber":"39","bibliographic_titles":[{"bibliographic_title":"広島文化短期大学紀要"}]}]},"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":"　In the paper, the function of using salt is studied to process and to cook various fish and seafood. The primary use of salt in processing fish is to remove dirt and slime on the skins, and also to deodorize fish smell. In cooking, salt is effective to keep the good texture of fish meat, and salted water can be used to defreeze frozen fish. Also salt can be used to paralyze living fish. To study the details of using salt, processing and cooking methods for 39 different kinds of fish and seafood have been closely studied. As a conclusion of the study, it is confirmed that the function of using salt is not merely for seasoning, or rather important for processing and cooking fish in various ways.","subitem_description_type":"Abstract"}]},"item_10002_description_6":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"この論文は国立情報学研究所の電子図書館事業により電子化されました。","subitem_description_type":"Other"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.60171/00003176","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"広島文化短期大学"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA11868325","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"13483587","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":"山崎, 濶","creatorNameLang":"ja"}],"nameIdentifiers":[{"nameIdentifier":"13340","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"松岡, 恵美子","creatorNameLang":"ja"}],"nameIdentifiers":[{"nameIdentifier":"13341","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"白砂, 千登勢","creatorNameLang":"ja"}],"nameIdentifiers":[{"nameIdentifier":"13342","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Yamasaki, Hiroshi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"13343","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Matsuoka, Emiko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"13344","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Shirasago, Chitose","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"13345","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":"39-3.pdf","filesize":[{"value":"793.9 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"39-3.pdf","objectType":"fulltext","url":"https://hbg.repo.nii.ac.jp/record/3183/files/39-3.pdf"},"version_id":"d3ff1065-abe9-4728-a919-dae0135a06b8"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"食塩","subitem_subject_scheme":"Other"},{"subitem_subject":"salt","subitem_subject_scheme":"Other"},{"subitem_subject":"浸漬","subitem_subject_scheme":"Other"},{"subitem_subject":"soak","subitem_subject_scheme":"Other"},{"subitem_subject":"洗浄","subitem_subject_scheme":"Other"},{"subitem_subject":"washing","subitem_subject_scheme":"Other"},{"subitem_subject":"ゆでる","subitem_subject_scheme":"Other"},{"subitem_subject":"boil","subitem_subject_scheme":"Other"},{"subitem_subject":"焼く","subitem_subject_scheme":"Other"},{"subitem_subject":"broil","subitem_subject_scheme":"Other"},{"subitem_subject":"魚介類","subitem_subject_scheme":"Other"},{"subitem_subject":"fish and sellfishes","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":"魚介類を調理・加工するときの食塩の役割(II)","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"魚介類を調理・加工するときの食塩の役割(II)","subitem_title_language":"ja"},{"subitem_title":"The Function of Using Salt for Cooking and Processing Fish and Seafood (II)","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"4","path":["642"],"pubdate":{"attribute_name":"公開日","attribute_value":"2023-03-15"},"publish_date":"2023-03-15","publish_status":"0","recid":"3183","relation_version_is_last":true,"title":["魚介類を調理・加工するときの食塩の役割(II)"],"weko_creator_id":"4","weko_shared_id":-1},"updated":"2023-09-12T23:27:39.842222+00:00"}