{"created":"2023-05-15T13:40:19.710664+00:00","id":5180,"links":{},"metadata":{"_buckets":{"deposit":"fa8ef628-488d-4325-bcb4-f970ded9acb5"},"_deposit":{"created_by":11,"id":"5180","owners":[11],"pid":{"revision_id":0,"type":"depid","value":"5180"},"status":"published"},"_oai":{"id":"oai:repository.naro.go.jp:00005180","sets":["2:581:109","87:633:42"]},"author_link":["1372","900","2212","1178"],"item_10001_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2019-11","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"11","bibliographicPageEnd":"3548","bibliographicPageStart":"3538","bibliographicVolumeNumber":"7","bibliographic_titles":[{"bibliographic_title":"Food Science & Nutrition"},{"bibliographic_title":"Food Science & Nutrition","bibliographic_titleLang":"en"}]}]},"item_10001_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"Wiley"}]},"item_10001_relation_14":{"attribute_name":"DOI","attribute_value_mlt":[{"subitem_relation_type_id":{"subitem_relation_type_id_text":"10.1002/fsn3.1205","subitem_relation_type_select":"DOI"}}]},"item_10001_relation_16":{"attribute_name":"情報源","attribute_value_mlt":[{"subitem_relation_name":[{"subitem_relation_name_text":"SC30202003120003"}]},{"subitem_relation_name":[{"subitem_relation_name_text":"NARO成果DBa"}]},{"subitem_relation_name":[{"subitem_relation_name_text":"C30201911130001_7273"}]}]},"item_10001_relation_17":{"attribute_name":"関連サイト","attribute_value_mlt":[{"subitem_relation_name":[{"subitem_relation_name_text":"Food Science & Nutrition"}],"subitem_relation_type_id":{"subitem_relation_type_id_text":"https://doi.org/10.1002/fsn3.1205","subitem_relation_type_select":"DOI"}}]},"item_10001_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"2048-7177","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":"渡邊, 源哉"},{"creatorName":"ワタナベ, ゲンヤ","creatorNameLang":"ja-Kana"},{"creatorName":"WATANABE, Genya","creatorNameLang":"en"}],"nameIdentifiers":[{},{},{},{}]},{"creatorNames":[{"creatorName":"本山, 三知代"},{"creatorName":"モトヤマ, ミチヨ","creatorNameLang":"ja-Kana"},{"creatorName":"MOTOYAMA, Michiyo","creatorNameLang":"en"}],"nameIdentifiers":[{},{},{}]},{"creatorNames":[{"creatorName":"中島, 郁世"},{"creatorName":"ナカジマ, イクヨ","creatorNameLang":"ja-Kana"},{"creatorName":"NAKAJIMA, Ikuyo","creatorNameLang":"en"}],"nameIdentifiers":[{},{},{}]},{"creatorNames":[{"creatorName":"佐々木, 啓介"},{"creatorName":"ササキ, ケイスケ","creatorNameLang":"ja-Kana"},{"creatorName":"SASAKI, Keisuke","creatorNameLang":"en"}],"nameIdentifiers":[{},{},{}]}]},"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":"Assessment of the dynamics of sensory perception of Wagyu beef strip loin prepared with different cooking methods and fattening periods using the temporal dominance of sensations","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"Assessment of the dynamics of sensory perception of Wagyu beef strip loin prepared with different cooking methods and fattening periods using the temporal dominance of sensations"},{"subitem_title":"Assessment of the dynamics of sensory perception of Wagyu beef strip loin prepared with different cooking methods and fattening periods using the temporal dominance of sensations","subitem_title_language":"en"}]},"item_type_id":"10001","owner":"11","path":["42","109"],"pubdate":{"attribute_name":"公開日","attribute_value":"2021-01-04"},"publish_date":"2021-01-04","publish_status":"0","recid":"5180","relation_version_is_last":true,"title":["Assessment of the dynamics of sensory perception of Wagyu beef strip loin prepared with different cooking methods and fattening periods using the temporal dominance of sensations"],"weko_creator_id":"11","weko_shared_id":-1},"updated":"2023-05-15T15:27:46.419816+00:00"}