{"created":"2023-05-15T12:09:14.926922+00:00","id":1000,"links":{},"metadata":{"_buckets":{"deposit":"933523ab-dcef-4bcf-8221-629743f31b5a"},"_deposit":{"created_by":16,"id":"1000","owners":[16],"pid":{"revision_id":0,"type":"depid","value":"1000"},"status":"published"},"_oai":{"id":"oai:suica.repo.nii.ac.jp:00001000","sets":["16:136"]},"author_link":["255","256","718","719"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2000-03-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"113","bibliographicPageStart":"107","bibliographicVolumeNumber":"45","bibliographic_titles":[{"bibliographic_title":"神戸女子短期大学論攷"},{"bibliographic_title":"The Ronko","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"　Umami which is made from simple materials - Kombu and Siitake - is the best. Therefore, we use it the full-course table of our traditional cooking style (Shozin-Ryori and Kaiseki-Ryori).\n　They are established in Japanese culture of cooking.\n　We Japanese had a fine sensitivity for Umami. But this sensivity for Umami is decreasing and losing now.\n　Many Umami seasonings and flaver seasoning have been produced in mass production for twenty years. They were used as commercial level, such as, restaurant-food, first-food, artficial food, and frozen food.\n　However, most people use these seasonings to make their homemade-meals recently．\n　Therefore, young generation prefers to Umami seasonings instead of using Umami from food composition.","subitem_description_type":"Abstract"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"神戸女子短期大学学会"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN10471612","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"09193650","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"廣, 陽子"},{"creatorName":"ヒロシ, ヨウコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"中田, 瀞"},{"creatorName":"ナカタ, キヨイ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Hiroshi, Yoko","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Nakata, Kiyoi","creatorNameLang":"en"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_login","displaytype":"detail","filename":"45_9_ノート_神戸女子短期大学紀要論攷.pdf","filesize":[{"value":"420.6 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"【現在非公開です】45_9_ノート_神戸女子短期大学紀要論攷","url":"https://suica.repo.nii.ac.jp/record/1000/files/45_9_ノート_神戸女子短期大学紀要論攷.pdf"},"version_id":"c0845767-919a-49b2-87e4-18277721d6c6"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"味覚","subitem_subject_scheme":"Other"},{"subitem_subject":"うまみ","subitem_subject_scheme":"Other"},{"subitem_subject":"味覚障害","subitem_subject_scheme":"Other"},{"subitem_subject":"うま味調味料","subitem_subject_scheme":"Other"},{"subitem_subject":"風味調味料","subitem_subject_scheme":"Other"},{"subitem_subject":"食育","subitem_subject_scheme":"Other"},{"subitem_subject":"taste","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Umami","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"teste disorder","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Umami seasoning","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Flavor seasoning","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"training of the diet for healthy life","subitem_subject_language":"en","subitem_subject_scheme":"Other"}]},"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":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"味覚に影響する要因に関する検索（報告3） ―うま味調味料の家庭内食事への浸透―","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"味覚に影響する要因に関する検索（報告3） ―うま味調味料の家庭内食事への浸透―"},{"subitem_title":"Studies of Effected Factors on Tastes (Part 3) －Survey of Relations about Umami Seasonings from 1980 to 1999－","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"16","path":["136"],"pubdate":{"attribute_name":"公開日","attribute_value":"2020-01-17"},"publish_date":"2020-01-17","publish_status":"0","recid":"1000","relation_version_is_last":true,"title":["味覚に影響する要因に関する検索（報告3） ―うま味調味料の家庭内食事への浸透―"],"weko_creator_id":"16","weko_shared_id":-1},"updated":"2023-05-15T13:09:41.092599+00:00"}