{"created":"2023-05-15T09:04:20.477643+00:00","id":5409,"links":{},"metadata":{"_buckets":{"deposit":"9da87c40-a925-4d04-b965-8929e0b2faba"},"_deposit":{"created_by":11,"id":"5409","owners":[11],"pid":{"revision_id":0,"type":"depid","value":"5409"},"status":"published"},"_oai":{"id":"oai:hirosaki.repo.nii.ac.jp:00005409","sets":["375:380:945"]},"author_link":["6193","6191","19592","19597","19593","19595","19596","19594","6189"],"item_5_alternative_title_21":{"attribute_name":"その他のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Examination of amount of water at spinach cooking by CO₂ assessment and sensory test"}]},"item_5_alternative_title_22":{"attribute_name":"タイトル（ヨミ）","attribute_value_mlt":[{"subitem_alternative_title":"Co2 ハイシュツリョウ　ト　カンノウ　ケンサ　ヲ　コウリョ　シタ　ホウレンソウ　ノ　ユデ　スイリョウ　ノ　ケントウ"}]},"item_5_biblio_info_8":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2018-10-12","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"109","bibliographicPageStart":"105","bibliographicVolumeNumber":"120","bibliographic_titles":[{"bibliographic_title":"弘前大学教育学部紀要"}]}]},"item_5_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"　家庭科教育の学習内容の基礎資料を得るために、異なる調理用熱源を用いてホウレンソウを「ゆでる」場合に発生するCO₂排出量や食味などから、ゆで水量を決定することを目的とした。その結果、CO₂排出量は調理時間が短い方が少なく、また食味、特にえぐ味はゆで水量が多い方が少なくなった。これらを総合的に判断し、ゆで水量はホウレンソウ重量の10倍が望ましいことが示唆された。","subitem_description_type":"Abstract"}]},"item_5_full_name_2":{"attribute_name":"著者(ヨミ)","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"19594","nameIdentifierScheme":"WEKO"}],"names":[{"name":"クスミ, カホコ"}]},{"nameIdentifiers":[{"nameIdentifier":"19595","nameIdentifierScheme":"WEKO"}],"names":[{"name":"キムラ, 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assessment","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"sensory test","subitem_subject_language":"en","subitem_subject_scheme":"Other"}]},"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":"CO₂排出量と官能検査を考慮したホウレンソウのゆで水量の検討","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"CO₂排出量と官能検査を考慮したホウレンソウのゆで水量の検討"}]},"item_type_id":"5","owner":"11","path":["945"],"pubdate":{"attribute_name":"公開日","attribute_value":"2018-10-22"},"publish_date":"2018-10-22","publish_status":"0","recid":"5409","relation_version_is_last":true,"title":["CO₂排出量と官能検査を考慮したホウレンソウのゆで水量の検討"],"weko_creator_id":"11","weko_shared_id":-1},"updated":"2023-05-16T06:16:06.486514+00:00"}