{"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":["375:380:1731467314237:945"]},"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 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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":"2024-11-13T03:43:22.337676+00:00"}