{"created":"2023-05-15T09:42:52.799745+00:00","id":2942,"links":{},"metadata":{"_buckets":{"deposit":"b9387023-4f8f-4008-800e-06e68f108fa1"},"_deposit":{"created_by":11,"id":"2942","owners":[11],"pid":{"revision_id":0,"type":"depid","value":"2942"},"status":"published"},"_oai":{"id":"oai:kagawa-u.repo.nii.ac.jp:00002942","sets":["1:58:321:351"]},"author_link":["2626","2902","1041"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1971-11-01","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"1","bibliographicPageEnd":"155","bibliographicPageStart":"149","bibliographicVolumeNumber":"23","bibliographic_titles":[{"bibliographic_title":"香川大学農学部学術報告","bibliographic_titleLang":"ja"},{"bibliographic_title":"Technical bulletin of Faculty of Agriculture, Kagawa University","bibliographic_titleLang":"en"}]}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"香川大学農学部","subitem_publisher_language":"ja"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN00038339","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0368-5128","subitem_source_identifier_type":"PISSN"}]},"item_10002_text_25":{"attribute_name":"WAID","attribute_value_mlt":[{"subitem_text_value":"2626"}]},"item_10002_text_26":{"attribute_name":"KEID","attribute_value_mlt":[{"subitem_text_value":"2329"}]},"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_access_right":{"attribute_name":"アクセス権","attribute_value_mlt":[{"subitem_access_right":"open access","subitem_access_right_uri":"http://purl.org/coar/access_right/c_abf2"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"福井, 義明","creatorNameLang":"ja"},{"creatorName":"フクイ, ヨシアキ","creatorNameLang":"ja-Kana"},{"creatorName":"Fukui, Yoshiaki","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"2626","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"唯, 正博","creatorNameLang":"ja"},{"creatorName":"タダ, マサヒロ","creatorNameLang":"ja-Kana"},{"creatorName":"Tada, Masahiro","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"2902","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"三木, 英三","creatorNameLang":"ja"},{"creatorName":"ミキ, エイゾウ","creatorNameLang":"ja-Kana"},{"creatorName":"Miki, Eizo","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"1041","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":"2020-12-14"}],"displaytype":"detail","filename":"AN00038339_23_1_149.pdf","filesize":[{"value":"280.8 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"AN00038339_23_1_149.pdf","objectType":"fulltext","url":"https://kagawa-u.repo.nii.ac.jp/record/2942/files/AN00038339_23_1_149.pdf"},"version_id":"9292a6bb-4d79-4f77-84e0-f313c8a5f7fc"}]},"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":"テクスチュロメーターによるプロセスチーズの物性測定","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"テクスチュロメーターによるプロセスチーズの物性測定","subitem_title_language":"ja"},{"subitem_title":"Measurements of the physical properties of process cheese by texturometer","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"11","path":["351"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2012-03-27"},"publish_date":"2012-03-27","publish_status":"0","recid":"2942","relation_version_is_last":true,"title":["テクスチュロメーターによるプロセスチーズの物性測定"],"weko_creator_id":"11","weko_shared_id":-1},"updated":"2023-08-29T08:05:03.727074+00:00"}