{"created":"2023-07-25T10:31:01.792693+00:00","id":3417,"links":{},"metadata":{"_buckets":{"deposit":"f1d00c76-4c00-4ea0-aaa9-9852a9c4cdcc"},"_deposit":{"created_by":4,"id":"3417","owners":[4],"pid":{"revision_id":0,"type":"depid","value":"3417"},"status":"published"},"_oai":{"id":"oai:hbg.repo.nii.ac.jp:00003417","sets":["267:572:678"]},"author_link":["14062","14063"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1966-12-20","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"81","bibliographicPageStart":"75","bibliographicVolumeNumber":"1","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":"　As whale meat loses its freshness, it begins to emit a bad smell and becomes unfit for food. In order to reduce the bad smell, it is necessary to make use of seasonings. Here we study the effect of the three kinds of seasonings; ginger and garlic, onion and bay-leaf, and sesame.  At 5% significance level, we can conclude that the effect of onion and bay-leaf is somewhat lower than the effect of the other two kinds of seasonings. It is found that old people have a tendency to like the flavour of sesame. Further a measurement of preference is carried out to see how the wink meat is eaten and the result is analyzed statistically.","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.60171/00003410","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":"大上戸, 郁恵","creatorNameLang":"ja"}],"nameIdentifiers":[{"nameIdentifier":"14062","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Daijogo, Ikue","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"14063","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":"1-7.pdf","filesize":[{"value":"441.6 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"1-7.pdf","objectType":"fulltext","url":"https://hbg.repo.nii.ac.jp/record/3417/files/1-7.pdf"},"version_id":"03b693e4-a87b-40dd-8797-a3af1b93cd06"}]},"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":"鯨肉について (第2報) : 官能検査と嗜好調査","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"鯨肉について (第2報) : 官能検査と嗜好調査","subitem_title_language":"ja"},{"subitem_title":"On Whale Meat (Part 2) : Sensory Research and Preference","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"4","path":["678"],"pubdate":{"attribute_name":"公開日","attribute_value":"2023-03-15"},"publish_date":"2023-03-15","publish_status":"0","recid":"3417","relation_version_is_last":true,"title":["鯨肉について (第2報) : 官能検査と嗜好調査"],"weko_creator_id":"4","weko_shared_id":-1},"updated":"2023-09-13T00:45:22.687778+00:00"}