{"created":"2023-07-25T10:31:00.069754+00:00","id":3389,"links":{},"metadata":{"_buckets":{"deposit":"36189f86-e5d5-48da-a727-cb748a8db7c9"},"_deposit":{"created_by":4,"id":"3389","owners":[4],"pid":{"revision_id":0,"type":"depid","value":"3389"},"status":"published"},"_oai":{"id":"oai:hbg.repo.nii.ac.jp:00003389","sets":["267:572:674"]},"author_link":["13968","13969","13970","13971"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1972-07-20","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"57","bibliographicPageStart":"51","bibliographicVolumeNumber":"5","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 thermal degeneration of the protein bodies in the soybean boiled at 121° to 123℃ under pressure (1.18-1.32 kg/c㎡) was investigated histologically. The degenerated protein bodies in the soybean were observed to be contracted and hardened with boiling time. From the results t hat came into existence, when the degenerated Protein bodies were treated with pancreatin aqueous solution (3%), it might be concluded that the above protein bodies withstand an attack of that solution. This behavior was observed for the soybean boiled for over 40 minutes.","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.60171/00003382","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":"坂井, 正治","creatorNameLang":"ja"}],"nameIdentifiers":[{"nameIdentifier":"13968","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"樋口, 康子","creatorNameLang":"ja"}],"nameIdentifiers":[{"nameIdentifier":"13969","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Sakai, Masaharu","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"13970","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Yasuko, Higuchi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"13971","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":"5-6.pdf","filesize":[{"value":"4.3 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"5-6.pdf","objectType":"fulltext","url":"https://hbg.repo.nii.ac.jp/record/3389/files/5-6.pdf"},"version_id":"94bf7089-78c3-4b85-bdc1-09ea9565a604"}]},"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":"大豆タンパク粒の熱変性に関する組織学的検討 (第1報)","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"大豆タンパク粒の熱変性に関する組織学的検討 (第1報)","subitem_title_language":"ja"},{"subitem_title":"Food-histological Studies on the thermal Degeneration of Proteins in the Soy Bean. I.","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"4","path":["674"],"pubdate":{"attribute_name":"公開日","attribute_value":"2023-03-15"},"publish_date":"2023-03-15","publish_status":"0","recid":"3389","relation_version_is_last":true,"title":["大豆タンパク粒の熱変性に関する組織学的検討 (第1報)"],"weko_creator_id":"4","weko_shared_id":-1},"updated":"2023-09-13T00:53:39.571837+00:00"}