{"created":"2023-07-25T10:30:57.958931+00:00","id":3357,"links":{},"metadata":{"_buckets":{"deposit":"d09cb1de-31f7-482d-8bde-436cf766cf33"},"_deposit":{"created_by":4,"id":"3357","owners":[4],"pid":{"revision_id":0,"type":"depid","value":"3357"},"status":"published"},"_oai":{"id":"oai:hbg.repo.nii.ac.jp:00003357","sets":["267:572:667"]},"author_link":["13880","13881","13882","13883"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1979-07-15","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"37","bibliographicPageStart":"31","bibliographicVolumeNumber":"12","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":"　This study is concerned about the extent of the permittable freezing period of the frozen mackerel that is sold at the ordinary stores in our towns: that is, the period during which the frozen mackerel can be kept sound from hygienic standpoint in the freezing room of a home refrigerator ( - 20°~ -15°C), and the period during which the frozen mackerel can be kept edible from sensual standpoint.  (1) From hygienic standpoint the freezing period is limited within five weeks.  (2) From sensual standpoint the period during which the frozen mackerel can be tasted the same as fresh raw is within two weeks.  After that the mackerel is eatable only when it is so cooked as some other taste is added to it by frying in oil or by dressing with liquefied starch and so on.  After the fifth week the mackerel is not suitable for eating.  As stated above, there is some difference of safe period according as the mackerel is studied from hygienic or from sensual standpoint. So, we must be careful in using any frozen fish that is sold at the nearby fish stores.","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.60171/00003350","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":"斉藤, 千鶴子","creatorNameLang":"ja"}],"nameIdentifiers":[{"nameIdentifier":"13880","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"五明, 悦子","creatorNameLang":"ja"}],"nameIdentifiers":[{"nameIdentifier":"13881","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Saito, Chizuko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"13882","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Gomyo, Etsuko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"13883","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":"12-4.pdf","filesize":[{"value":"1.3 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"12-4.pdf","objectType":"fulltext","url":"https://hbg.repo.nii.ac.jp/record/3357/files/12-4.pdf"},"version_id":"b2b122df-8dc1-4cf1-9a98-933feb53fff1"}]},"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":"ホームフリージングによるサバの食用的価値について","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"ホームフリージングによるサバの食用的価値について","subitem_title_language":"ja"},{"subitem_title":"Studies on the Change of Food Value of Mackerel through Home-Freezing","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"4","path":["667"],"pubdate":{"attribute_name":"公開日","attribute_value":"2023-03-15"},"publish_date":"2023-03-15","publish_status":"0","recid":"3357","relation_version_is_last":true,"title":["ホームフリージングによるサバの食用的価値について"],"weko_creator_id":"4","weko_shared_id":-1},"updated":"2023-09-13T01:12:18.973820+00:00"}