{"created":"2023-07-25T10:30:51.075465+00:00","id":3244,"links":{},"metadata":{"_buckets":{"deposit":"5074efb7-e60b-44d5-99d8-5e76da3263f4"},"_deposit":{"created_by":4,"id":"3244","owners":[4],"pid":{"revision_id":0,"type":"depid","value":"3244"},"status":"published"},"_oai":{"id":"oai:hbg.repo.nii.ac.jp:00003244","sets":["267:572:652"]},"author_link":["13560","13561"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1994-06-20","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"76","bibliographicPageStart":"71","bibliographicVolumeNumber":"27","bibliographic_titles":[{"bibliographic_title":"広島文化女子短期大学紀要"}]}]},"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":"　The author has been engaged in study of food processing and related business for many years with great interest in salt which is widely used in considerable quantities for many purposes other than seasoning food.  For example, Japanese people make exkcellent use of salt in unique and various ways such as preparations for cooking, and pre-treatment process in food processing.  This paper summarizes, so to speak, \"shadow roles\" of salt based on the author's past experiences and observations, and his study and research on salt.  Concretely, the paper takes up selection of green soybeans, removal of fluff on vegetables and peeling, removal of the slime of vegetables and seafood and boiling, prevention of kanpyo from brea1king, making shellfish breathe sands, removal of bitter taste of citrus fruits, and pickling of soybeans, by utilizing salt or salt water.","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.60171/00003237","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"広島文化女子短期大学"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN00213869","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"09137068","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":"13560","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Yamasaki, Hiroshi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"13561","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":"27-11.pdf","filesize":[{"value":"459.1 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"27-11.pdf","objectType":"fulltext","url":"https://hbg.repo.nii.ac.jp/record/3244/files/27-11.pdf"},"version_id":"eafcece2-c12d-4ecc-bf69-8d0b35ea7b41"}]},"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":"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":"浸漬","subitem_subject_scheme":"Other"},{"subitem_subject":"soak","subitem_subject_scheme":"Other"},{"subitem_subject":"緑色野菜","subitem_subject_scheme":"Other"},{"subitem_subject":"green vegetables","subitem_subject_scheme":"Other"},{"subitem_subject":"魚貝類","subitem_subject_scheme":"Other"},{"subitem_subject":"fish and sell fishes","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":"食品を調理・加工するときの食塩の役割 (1)","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"食品を調理・加工するときの食塩の役割 (1)","subitem_title_language":"ja"},{"subitem_title":"Roles of Salt in Cooking and Food Processing (1)","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"4","path":["652"],"pubdate":{"attribute_name":"公開日","attribute_value":"2023-03-15"},"publish_date":"2023-03-15","publish_status":"0","recid":"3244","relation_version_is_last":true,"title":["食品を調理・加工するときの食塩の役割 (1)"],"weko_creator_id":"4","weko_shared_id":-1},"updated":"2023-09-13T01:47:14.167995+00:00"}