WEKO3
アイテム
{"_buckets": {"deposit": "090108bf-06dd-4c51-a68c-c2f07faaa20a"}, "_deposit": {"created_by": 11, "id": "5544", "owners": [11], "pid": {"revision_id": 0, "type": "depid", "value": "5544"}, "status": "published"}, "_oai": {"id": "oai:repository.naro.go.jp:00005544", "sets": ["45", "72"]}, "author_link": ["692"], "item_10001_biblio_info_7": {"attribute_name": "書誌情報", "attribute_value_mlt": [{"bibliographicIssueDates": {"bibliographicIssueDate": "2019-11-27", "bibliographicIssueDateType": "Issued"}, "bibliographicIssueNumber": "11", "bibliographicPageEnd": "439", "bibliographicPageStart": "432", "bibliographicVolumeNumber": "66", "bibliographic_titles": [{"bibliographic_title": "日本食品科学工学会誌"}, {"bibliographic_title": "Nippon Shokuhin Kagaku Kogaku Kaishi|Journal of the Japanese Society for Food Scinece and Technology", "bibliographic_titleLang": "en"}]}]}, "item_10001_description_4": {"attribute_name": "著者ID", "attribute_value_mlt": [{"subitem_description": "hayakawaf131", "subitem_description_type": "Other"}]}, "item_10001_publisher_8": {"attribute_name": "出版者", "attribute_value_mlt": [{"subitem_publisher": "日本食品科学工学会|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/nskkk.66.432", "subitem_relation_type_select": "DOI"}}]}, "item_10001_relation_16": {"attribute_name": "情報源", "attribute_value_mlt": [{"subitem_relation_name": [{"subitem_relation_name_text": "SC10201911280006"}]}, {"subitem_relation_name": [{"subitem_relation_name_text": "NARO成果DBd"}]}]}, "item_10001_relation_17": {"attribute_name": "関連サイト", "attribute_value_mlt": [{"subitem_relation_name": [{"subitem_relation_name_text": "日本食品科学工学会誌"}], "subitem_relation_type_id": {"subitem_relation_type_id_text": "https://doi.org/10.3136/nskkk.66.432", "subitem_relation_type_select": "DOI"}}]}, "item_10001_source_id_9": {"attribute_name": "ISSN", "attribute_value_mlt": [{"subitem_source_identifier": "1341-027X", "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": "早川, 文代"}, {"creatorName": "ハヤカワ, フミヨ", "creatorNameLang": "ja-Kana"}, {"creatorName": "HAYAKAWA, Fumiyo", "creatorNameLang": "en"}], "nameIdentifiers": [{"nameIdentifier": "692", "nameIdentifierScheme": "WEKO"}, {"nameIdentifier": "00282905", "nameIdentifierScheme": "e-Rad", "nameIdentifierURI": "https://kaken.nii.ac.jp/ja/search/?qm=00282905"}, {"nameIdentifier": "hayakawa1", "nameIdentifierScheme": "researchmap", "nameIdentifierURI": "http://researchmap.jp/hayakawa1"}]}]}, "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": "journal article", "resourceuri": "http://purl.org/coar/resource_type/c_6501"}]}, "item_title": "ナチュラルチーズ添加パンの官能評価プロファイリング", "item_titles": {"attribute_name": "タイトル", "attribute_value_mlt": [{"subitem_title": "ナチュラルチーズ添加パンの官能評価プロファイリング"}, {"subitem_title": "Sensory Profiling of Bread Flavor with Added Natural Cheese", "subitem_title_language": "en"}]}, "item_type_id": "10001", "owner": "11", "path": ["45", "72"], "permalink_uri": "https://repository.naro.go.jp/records/5544", "pubdate": {"attribute_name": "公開日", "attribute_value": "2021-01-05"}, "publish_date": "2021-01-05", "publish_status": "0", "recid": "5544", "relation": {}, "relation_version_is_last": true, "title": ["ナチュラルチーズ添加パンの官能評価プロファイリング"], "weko_shared_id": -1}
ナチュラルチーズ添加パンの官能評価プロファイリング
https://repository.naro.go.jp/records/5544
https://repository.naro.go.jp/records/55447c8b73d0-432a-4cb6-8273-3674883b441a
Item type | 学術雑誌論文 / Journal Article(1) | |||||
---|---|---|---|---|---|---|
公開日 | 2021-01-05 | |||||
タイトル | ||||||
タイトル | ナチュラルチーズ添加パンの官能評価プロファイリング | |||||
タイトル | ||||||
言語 | en | |||||
タイトル | Sensory Profiling of Bread Flavor with Added Natural Cheese | |||||
言語 | ||||||
言語 | jpn | |||||
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 |
早川, 文代
× 早川, 文代 |
|||||
書誌情報 |
日本食品科学工学会誌 en : Nippon Shokuhin Kagaku Kogaku Kaishi|Journal of the Japanese Society for Food Scinece and Technology 巻 66, 号 11, p. 432-439, 発行日 2019-11-27 |
|||||
出版者 | ||||||
出版者 | 日本食品科学工学会|Japanese Society for Food Science and Technology | |||||
ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 1341-027X | |||||
DOI | ||||||
識別子タイプ | DOI | |||||
関連識別子 | 10.3136/nskkk.66.432 | |||||
情報源 | ||||||
関連名称 | SC10201911280006 | |||||
情報源 | ||||||
関連名称 | NARO成果DBd | |||||
関連サイト | ||||||
識別子タイプ | DOI | |||||
関連識別子 | https://doi.org/10.3136/nskkk.66.432 | |||||
関連名称 | 日本食品科学工学会誌 |