{"created":"2023-05-15T12:09:23.073492+00:00","id":1161,"links":{},"metadata":{"_buckets":{"deposit":"0ddd8bb9-63e8-44ea-a445-c1cce16b21f0"},"_deposit":{"created_by":16,"id":"1161","owners":[16],"pid":{"revision_id":0,"type":"depid","value":"1161"},"status":"published"},"_oai":{"id":"oai:suica.repo.nii.ac.jp:00001161","sets":["16:139"]},"author_link":["719","798","718","255","797","256"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1997-03-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"230","bibliographicPageStart":"221","bibliographicVolumeNumber":"42","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 Japanes had a fine sensitivity for Umami. But this sensivity for Umami is decreasing and losing now.\n　So, we persuade to survey about the dietary habbit for young generation, and the relation of taste and dietary habbit.\n　We studies several facts above the phenomenon.","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":"大久保, 智子"},{"creatorName":"オオクボ, トモコ","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":"Okubo, Tomoko","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":"42_14_ノート_神戸女子短期大学紀要論攷.pdf","filesize":[{"value":"500.6 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"【現在非公開です】42_14_ノート_神戸女子短期大学紀要論攷","url":"https://suica.repo.nii.ac.jp/record/1161/files/42_14_ノート_神戸女子短期大学紀要論攷.pdf"},"version_id":"a0d24a92-be7d-49c2-9351-df5b9514efeb"}]},"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":"亜鉛欠乏","subitem_subject_scheme":"Other"},{"subitem_subject":"味覚障害","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":"zinc deficiency","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"taste disorder","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2）","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2）"},{"subitem_title":"Studies of Effected Factors on Tastes (Part 2)","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"16","path":["139"],"pubdate":{"attribute_name":"公開日","attribute_value":"2020-02-05"},"publish_date":"2020-02-05","publish_status":"0","recid":"1161","relation_version_is_last":true,"title":["味覚に影響する要因に関する検索 （報告2）"],"weko_creator_id":"16","weko_shared_id":-1},"updated":"2023-05-15T13:06:48.477245+00:00"}