{"created":"2023-05-15T12:10:12.934123+00:00","id":1926,"links":{},"metadata":{"_buckets":{"deposit":"fc41fc46-9931-4768-9a2a-434ca51af3e8"},"_deposit":{"created_by":16,"id":"1926","owners":[16],"pid":{"revision_id":0,"type":"depid","value":"1926"},"status":"published"},"_oai":{"id":"oai:jissen.repo.nii.ac.jp:00001926","sets":["64:66"]},"author_link":["4201","4200"],"item_10006_date_granted_11":{"attribute_name":"学位授与年月日","attribute_value_mlt":[{"subitem_dategranted":"2018-03-05"}]},"item_10006_degree_grantor_9":{"attribute_name":"学位授与機関","attribute_value_mlt":[{"subitem_degreegrantor":[{"subitem_degreegrantor_name":"実践女子大学大学院"}]}]},"item_10006_degree_name_8":{"attribute_name":"学位名","attribute_value_mlt":[{"subitem_degreename":"博士（食物栄養学）"}]},"item_10006_description_10":{"attribute_name":"学位授与年度","attribute_value_mlt":[{"subitem_description":"2017年度","subitem_description_type":"Other"}]},"item_10006_dissertation_number_12":{"attribute_name":"学位授与番号","attribute_value_mlt":[{"subitem_dissertationnumber":"32618甲第８号"}]},"item_10006_full_name_3":{"attribute_name":"著者別名","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"4201","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Handa, Ayami"}]}]},"item_10006_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.34388/1157.00001882","subitem_identifier_reg_type":"JaLC"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"半田, 彩実"}],"nameIdentifiers":[{"nameIdentifier":"4200","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":"2018-12-13"}],"displaytype":"simple","filename":"hakase_handa_ayami_yoyaku.pdf","filesize":[{"value":"303.6 kB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"要約","url":"https://jissen.repo.nii.ac.jp/record/1926/files/hakase_handa_ayami_yoyaku.pdf"},"version_id":"30f878d1-22de-42f7-afc6-bb18bbe050e0"},{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2018-07-06"}],"displaytype":"simple","filename":"hakase_handa_ayami_shinsa.pdf","filesize":[{"value":"657.7 kB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"内容の要旨及び審査結果の要旨 ","url":"https://jissen.repo.nii.ac.jp/record/1926/files/hakase_handa_ayami_shinsa.pdf"},"version_id":"65a6997f-9eb9-4c25-9c85-642a19229951"}]},"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":"thesis","resourceuri":"http://purl.org/coar/resource_type/c_46ec"}]},"item_title":"漬物中における不揮発性アミン類含有量とそれらの含有に関わる要因","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"漬物中における不揮発性アミン類含有量とそれらの含有に関わる要因"}]},"item_type_id":"10006","owner":"16","path":["66"],"pubdate":{"attribute_name":"公開日","attribute_value":"2018-07-06"},"publish_date":"2018-07-06","publish_status":"0","recid":"1926","relation_version_is_last":true,"title":["漬物中における不揮発性アミン類含有量とそれらの含有に関わる要因"],"weko_creator_id":"16","weko_shared_id":-1},"updated":"2023-05-15T12:47:30.478277+00:00"}