{"created":"2023-05-15T09:47:18.739112+00:00","id":9333,"links":{},"metadata":{"_buckets":{"deposit":"bda13976-0cdc-4283-a9e1-356a5e7e6e9d"},"_deposit":{"created_by":11,"id":"9333","owners":[11],"pid":{"revision_id":0,"type":"depid","value":"9333"},"status":"published"},"_oai":{"id":"oai:kagawa-u.repo.nii.ac.jp:00009333","sets":["1:35:37:1190"]},"author_link":["3438","339","3440","3439","3133"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2022-03-31","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"24","bibliographicPageStart":"15","bibliographicVolumeNumber":"6","bibliographic_titles":[{"bibliographic_title":"香川大学教育学部研究報告","bibliographic_titleLang":"ja"},{"bibliographic_title":"Memoirs of the Faculty of Education, Kagawa University","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"2020年からの新型コロナウイルス感染症の流行は食生活に大きな影響を及ぼしており、今後は魚食習慣が大きく変化していく可能性が考えられる。本調査は、日本調理科学会特別研究「調理文化の地域性と調理科学—魚介類の調理—」を用いて、平成15・16年度当時の香川県の魚食習慣を調査する目的で魚介類の喫食状況を四国、全国と比較し分析した。その結果、香川県では87種類の魚介類を焼物、生物、煮物、揚物の４種の調理法で84%の事例が食べていた。その使用トップ10の魚介類は、アジ、イカ、タイ、エビ、サバ、サワラ、タコ、サケ、ブリ、イワシであった。このうち、アジ、イカ、タイ、エビ、タコは、四国、あるいは全国と有意に異なった調理法を使用して香川県では調理されていた。香川県で特徴的に使用されているクロダイ、スズキ、アナゴ、ボラはいずれも全国での喫食順位が10位以内に位置したが、調理法において四国、あるいは全国と有意な差は認められなかった。","subitem_description_language":"ja","subitem_description_type":"Abstract"}]},"item_10002_heading_23":{"attribute_name":"見出し","attribute_value_mlt":[{"subitem_heading_banner_headline":"左開きページ","subitem_heading_language":"ja"},{"subitem_heading_banner_headline":"[Horizontal writing 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Satsuki","creatorNameLang":"en"}],"nameIdentifiers":[{},{},{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_access","displaytype":"detail","filename":"AA1287676X_006_L015.pdf","filesize":[{"value":"1.9 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