{"created":"2023-05-15T13:43:41.873353+00:00","id":9205,"links":{},"metadata":{"_buckets":{"deposit":"ad3968f1-0a01-4d7d-8013-dad32a3ed2d8"},"_deposit":{"created_by":3,"id":"9205","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"9205"},"status":"published"},"_oai":{"id":"oai:repository.naro.go.jp:00009205","sets":["2:581:104","87:633"]},"author_link":["1372","1178"],"item_10001_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2022","bibliographicIssueDateType":"Issued"},"bibliographicPageStart":"e108810","bibliographic_titles":[{"bibliographic_title":"Meat Science"},{"bibliographic_title":"Meat Science","bibliographic_titleLang":"en"}]}]},"item_10001_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"Elsevier"}]},"item_10001_relation_14":{"attribute_name":"DOI","attribute_value_mlt":[{"subitem_relation_type_id":{"subitem_relation_type_id_text":"10.1016/j.meatsci.2022.108810","subitem_relation_type_select":"DOI"}}]},"item_10001_relation_17":{"attribute_name":"関連サイト","attribute_value_mlt":[{"subitem_relation_name":[{"subitem_relation_name_text":"Meat Science"}],"subitem_relation_type_id":{"subitem_relation_type_id_text":"https://doi.org/10.1016/j.meatsci.2022.108810","subitem_relation_type_select":"DOI"}}]},"item_10001_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0309-1740","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":"佐々木, 啓介"},{"creatorName":"ササキ, ケイスケ","creatorNameLang":"ja-Kana"},{"creatorName":"SASAKI, Keisuke","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":[{},{},{}]}]},"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":"Transformation of highly marbled meats under various cooking processes","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"Transformation of highly marbled meats under various cooking processes"},{"subitem_title":"Transformation of highly marbled meats under various cooking processes","subitem_title_language":"en"}]},"item_type_id":"10001","owner":"3","path":["104","633"],"pubdate":{"attribute_name":"公開日","attribute_value":"2023-04-07"},"publish_date":"2023-04-07","publish_status":"0","recid":"9205","relation_version_is_last":true,"title":["Transformation of highly marbled meats under various cooking processes"],"weko_creator_id":"3","weko_shared_id":3},"updated":"2024-02-22T01:51:41.547253+00:00"}