{"created":"2023-05-15T12:09:33.408527+00:00","id":1008,"links":{},"metadata":{"_buckets":{"deposit":"eaa2f68e-5eb8-4a31-98db-22d7d7850640"},"_deposit":{"created_by":3,"id":"1008","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"1008"},"status":"published"},"_oai":{"id":"oai:jissen.repo.nii.ac.jp:00001008","sets":["4:6:153"]},"author_link":["2014","2015","2013"],"item_1_biblio_info_14":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2009-03-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"13","bibliographicPageStart":"9","bibliographicVolumeNumber":"46","bibliographic_titles":[{"bibliographic_title":"実践女子大学生活科学部紀要"}]}]},"item_1_creator_6":{"attribute_name":"著者名(日)","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"田島, 眞"}],"nameIdentifiers":[{"nameIdentifier":"2013","nameIdentifierScheme":"WEKO"}]}]},"item_1_creator_7":{"attribute_name":"著者名よみ","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"タジマ, マコト"}],"nameIdentifiers":[{"nameIdentifier":"2014","nameIdentifierScheme":"WEKO"}]}]},"item_1_creator_8":{"attribute_name":"著者名(英)","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"Tajima, Makoto","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"2015","nameIdentifierScheme":"WEKO"}]}]},"item_1_description_1":{"attribute_name":"ページ属性","attribute_value_mlt":[{"subitem_description":"P(論文)","subitem_description_type":"Other"}]},"item_1_description_12":{"attribute_name":"抄録(英)","attribute_value_mlt":[{"subitem_description":"The contents of L-carnitine in various meats were examined. As a result, it was shown that the contents of L-carnitin differed greatly according to the species. The red meat contained more L-carnitine. The low content was observed in egg and milk. It was shown that as the animal grew up the contents of L-carnitin decreased.","subitem_description_type":"Other"}]},"item_1_source_id_13":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN10494731","subitem_source_identifier_type":"NCID"}]},"item_1_text_10":{"attribute_name":"著者所属(英)","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"Department of Food and Health Sciences"}]},"item_1_text_2":{"attribute_name":"記事種別(日)","attribute_value_mlt":[{"subitem_text_value":"原著論文"}]},"item_1_text_3":{"attribute_name":"記事種別(英)","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"Original"}]},"item_1_text_9":{"attribute_name":"著者所属(日)","attribute_value_mlt":[{"subitem_text_value":"実践女子大学生活科学部食生活科学科食品学研究室"}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2009-03-01"}],"displaytype":"detail","filename":"KJ00005830257.pdf","filesize":[{"value":"620.5 kB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"KJ00005830257","url":"https://jissen.repo.nii.ac.jp/record/1008/files/KJ00005830257.pdf"},"version_id":"64b77562-2d12-46dc-8dcb-3ed4d7824a61"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"L-カルニチン","subitem_subject_scheme":"Other"},{"subitem_subject":"食肉","subitem_subject_scheme":"Other"},{"subitem_subject":"L-Carnitine","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"meats","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":"各種食肉に含まれるL-カルニチン含有量とその変動要因","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"各種食肉に含まれるL-カルニチン含有量とその変動要因"},{"subitem_title":"The Contents of L-Carnitine in Various Meats","subitem_title_language":"en"}]},"item_type_id":"1","owner":"3","path":["153"],"pubdate":{"attribute_name":"公開日","attribute_value":"2009-03-01"},"publish_date":"2009-03-01","publish_status":"0","recid":"1008","relation_version_is_last":true,"title":["各種食肉に含まれるL-カルニチン含有量とその変動要因"],"weko_creator_id":"3","weko_shared_id":3},"updated":"2023-05-15T23:09:46.386016+00:00"}