{"created":"2023-07-25T10:30:54.792648+00:00","id":3308,"links":{},"metadata":{"_buckets":{"deposit":"c659810a-36da-4a42-ac2d-9742cfd7e9a7"},"_deposit":{"created_by":4,"id":"3308","owners":[4],"pid":{"revision_id":0,"type":"depid","value":"3308"},"status":"published"},"_oai":{"id":"oai:hbg.repo.nii.ac.jp:00003308","sets":["267:572:660"]},"author_link":["13730","13731","13732","13733","13734","13735","13736","13737"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1986-09-15","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"83","bibliographicPageStart":"75","bibliographicVolumeNumber":"19","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":"　In the study of cooking testing for taste sensibility would have a major importance to improve one's cooking skill. The methodology which can test the sensations of sweetness, sourness and saltness has so far been highly developed and may not be necessary to have further discussion, however some problems would exist in the tests for the sensation of deliciousness largely because of the properties of the samples which are used for the testing. Realizing this point, experimental tests for the taste sensibility which were focused on the sensation of deliciousness were conducted using a solution of the granulated stock essence \"hon-dashi.\"  Students who were taking classes of cooking practice at a women's junior college participated in this experiment and the following results were obtained:  1) In the case of conducting the taste sensibility tests using a solution of the granulated stock essence, 0.2 % difference in the concentration of the solution would be most reasonable for beginners in cooking and 0.1 % difference for experienced people in cooking.  2) The senbibility of taste is very much affected by the hours of the cooking practice at school. And other major foctors which could affect the sensibility of taste are the student's field of study, age and experience in the life. Hence the longer the educational period for practicing cooking, the better the result of the taste sensibility test and the cooking skill. Also testing beginners in cooking for the taste sensibility should be very helpful to make them realize their goals in cooking and understand the purpose of cooking better.","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.60171/00003301","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":"前田, ひろみ","creatorNameLang":"ja"}],"nameIdentifiers":[{"nameIdentifier":"13730","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"広本, 雅枝","creatorNameLang":"ja"}],"nameIdentifiers":[{"nameIdentifier":"13731","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"天川, 満子","creatorNameLang":"ja"}],"nameIdentifiers":[{"nameIdentifier":"13732","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"斉藤, 千鶴子","creatorNameLang":"ja"}],"nameIdentifiers":[{"nameIdentifier":"13733","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Maeda, Hiromi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"13734","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Hiromoto, Masae","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"13735","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Amakawa, Mitsuko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"13736","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Saito, Chizuko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"13737","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":"19-7.pdf","filesize":[{"value":"2.6 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"19-7.pdf","objectType":"fulltext","url":"https://hbg.repo.nii.ac.jp/record/3308/files/19-7.pdf"},"version_id":"732c6c40-2a01-4e95-8a00-43905a4baab7"}]},"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":"唎味能力テスト法について : 旨味","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"唎味能力テスト法について : 旨味","subitem_title_language":"ja"},{"subitem_title":"A Study of Methodology for Testing the Taste Sensibility : The Taste of Deliciousness","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"4","path":["660"],"pubdate":{"attribute_name":"公開日","attribute_value":"2023-03-15"},"publish_date":"2023-03-15","publish_status":"0","recid":"3308","relation_version_is_last":true,"title":["唎味能力テスト法について : 旨味"],"weko_creator_id":"4","weko_shared_id":-1},"updated":"2023-09-13T06:44:08.151519+00:00"}