WEKO3
アイテム
{"_buckets": {"deposit": "35107e7b-3c5c-4eb1-9b82-a572b20e5416"}, "_deposit": {"created_by": 3, "id": "525", "owners": [3], "pid": {"revision_id": 0, "type": "depid", "value": "525"}, "status": "published"}, "_oai": {"id": "oai:repository.naro.go.jp:00000525", "sets": ["45", "109"]}, "author_link": ["6770", "1189", "2136"], "item_10001_biblio_info_7": {"attribute_name": "書誌情報", "attribute_value_mlt": [{"bibliographicIssueDates": {"bibliographicIssueDate": "2016-07-01", "bibliographicIssueDateType": "Issued"}, "bibliographicIssueNumber": "4", "bibliographicPageEnd": "489", "bibliographicPageStart": "485", "bibliographicVolumeNumber": "22", "bibliographic_titles": [{"bibliographic_title": "Food Science and Technology Research"}, {"bibliographic_title": "Food Science and Technology Research", "bibliographic_titleLang": "en"}]}]}, "item_10001_publisher_8": {"attribute_name": "出版者", "attribute_value_mlt": [{"subitem_publisher": "Japanese Society for Food Science and Technology "}]}, "item_10001_relation_14": {"attribute_name": "DOI", "attribute_value_mlt": [{"subitem_relation_type_id": {"subitem_relation_type_id_text": "10.3136/fstr.22.485", "subitem_relation_type_select": "DOI"}}]}, "item_10001_relation_16": {"attribute_name": "情報源", "attribute_value_mlt": [{"subitem_relation_name": [{"subitem_relation_name_text": "SC10201706270003"}]}]}, "item_10001_relation_17": {"attribute_name": "関連サイト", "attribute_value_mlt": [{"subitem_relation_name": [{"subitem_relation_name_text": "Food Science and Technology Research"}], "subitem_relation_type_id": {"subitem_relation_type_id_text": "http://dx.doi.org/10.3136/fstr.22.485", "subitem_relation_type_select": "DOI"}}]}, "item_10001_source_id_9": {"attribute_name": "ISSN", "attribute_value_mlt": [{"subitem_source_identifier": "1344-6606", "subitem_source_identifier_type": "ISSN"}]}, "item_access_right": {"attribute_name": "アクセス権", "attribute_value_mlt": [{"subitem_access_right": "metadata only access", "subitem_access_right_uri": "http://purl.org/coar/access_right/c_14cb"}]}, "item_creator": {"attribute_name": "著者", "attribute_type": "creator", "attribute_value_mlt": [{"creatorNames": [{"creatorName": "KITAZAWA, Hiroaki", "creatorNameLang": "en"}], "nameIdentifiers": [{"nameIdentifier": "1189", "nameIdentifierScheme": "WEKO"}, {"nameIdentifier": "20455306", "nameIdentifierScheme": "e-Rad", "nameIdentifierURI": "https://kaken.nii.ac.jp/ja/search/?qm=20455306"}, {"nameIdentifier": "read0203698", "nameIdentifierScheme": "researchmap", "nameIdentifierURI": "http://researchmap.jp/read0203698"}, {"nameIdentifier": "0000-0003-1470-3658", "nameIdentifierScheme": "ORCID", "nameIdentifierURI": "http://orcid.org/0000-0003-1470-3658"}]}, {"creatorNames": [{"creatorName": "HASEGAWA, Naoko", "creatorNameLang": "en"}], "nameIdentifiers": [{"nameIdentifier": "6770", "nameIdentifierScheme": "WEKO"}, {"nameIdentifier": "9000405869570", "nameIdentifierScheme": "CiNii ID", "nameIdentifierURI": "http://ci.nii.ac.jp/nrid/9000405869570"}, {"nameIdentifier": "0000-0003-1097-8232", "nameIdentifierScheme": "ORCID", "nameIdentifierURI": "http://orcid.org/0000-0003-1097-8232"}]}, {"creatorNames": [{"creatorName": "TSUKAKOSHI, Yoshiki", "creatorNameLang": "en"}], "nameIdentifiers": [{"nameIdentifier": "2136", "nameIdentifierScheme": "WEKO"}, {"nameIdentifier": "60414497", "nameIdentifierScheme": "e-Rad", "nameIdentifierURI": "https://kaken.nii.ac.jp/ja/search/?qm=60414497"}]}]}, "item_language": {"attribute_name": "言語", "attribute_value_mlt": [{"subitem_language": "eng"}]}, "item_resource_type": {"attribute_name": "資源タイプ", "attribute_value_mlt": [{"resourcetype": "journal article", "resourceuri": "http://purl.org/coar/resource_type/c_6501"}]}, "item_title": "Evaluation of the Relationship Between Shock and Bruise Area of Apple Fruit", "item_titles": {"attribute_name": "タイトル", "attribute_value_mlt": [{"subitem_title": "Evaluation of the Relationship Between Shock and Bruise Area of Apple Fruit"}, {"subitem_title": "Evaluation of the Relationship Between Shock and Bruise Area of Apple Fruit", "subitem_title_language": "en"}]}, "item_type_id": "10001", "owner": "3", "path": ["45", "109"], "permalink_uri": "https://repository.naro.go.jp/records/525", "pubdate": {"attribute_name": "公開日", "attribute_value": "2018-06-04"}, "publish_date": "2018-06-04", "publish_status": "0", "recid": "525", "relation": {}, "relation_version_is_last": true, "title": ["Evaluation of the Relationship Between Shock and Bruise Area of Apple Fruit"], "weko_shared_id": 3}
Evaluation of the Relationship Between Shock and Bruise Area of Apple Fruit
https://repository.naro.go.jp/records/525
https://repository.naro.go.jp/records/5259ce21a6b-662e-4d32-b368-668216c6899f
Item type | 学術雑誌論文 / Journal Article(1) | |||||||
---|---|---|---|---|---|---|---|---|
公開日 | 2018-06-04 | |||||||
タイトル | ||||||||
タイトル | Evaluation of the Relationship Between Shock and Bruise Area of Apple Fruit | |||||||
タイトル | ||||||||
言語 | en | |||||||
タイトル | Evaluation of the Relationship Between Shock and Bruise Area of Apple Fruit | |||||||
言語 | ||||||||
言語 | eng | |||||||
資源タイプ | ||||||||
資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||||
資源タイプ | journal article | |||||||
アクセス権 | ||||||||
アクセス権 | metadata only access | |||||||
アクセス権URI | http://purl.org/coar/access_right/c_14cb | |||||||
著者 |
KITAZAWA, Hiroaki
× KITAZAWA, Hiroaki
WEKO
1189
× HASEGAWA, Naoko× TSUKAKOSHI, Yoshiki |
|||||||
書誌情報 |
Food Science and Technology Research en : Food Science and Technology Research 巻 22, 号 4, p. 485-489, 発行日 2016-07-01 |
|||||||
出版者 | ||||||||
出版者 | Japanese Society for Food Science and Technology | |||||||
ISSN | ||||||||
収録物識別子タイプ | ISSN | |||||||
収録物識別子 | 1344-6606 | |||||||
DOI | ||||||||
識別子タイプ | DOI | |||||||
関連識別子 | 10.3136/fstr.22.485 | |||||||
情報源 | ||||||||
関連名称 | SC10201706270003 | |||||||
関連サイト | ||||||||
識別子タイプ | DOI | |||||||
関連識別子 | http://dx.doi.org/10.3136/fstr.22.485 | |||||||
関連名称 | Food Science and Technology Research |