{"created":"2023-05-15T12:09:23.864623+00:00","id":1178,"links":{},"metadata":{"_buckets":{"deposit":"f0b8468b-74f7-43b9-a0fd-f9ed41a31f41"},"_deposit":{"created_by":16,"id":"1178","owners":[16],"pid":{"revision_id":0,"type":"depid","value":"1178"},"status":"published"},"_oai":{"id":"oai:suica.repo.nii.ac.jp:00001178","sets":["16:140"]},"author_link":["720","721"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1996-03-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"161","bibliographicPageStart":"147","bibliographicVolumeNumber":"41","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":"Japan has been influenced bay the various cultural habits of China since olden times.\n　This inluence can be seen in food culture.\n　Many substances introduced from China can be seen in the traditional Japanese diet. Because China is a large country, various grains and crops are cultured, such as rice in the southern areas, wheat and maize in the nouth.\n　Also noteworthy are the various Kayu made using various grains. This investigation is about the various Kayu seen in China.","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":"大江, 隆子"},{"creatorName":"オオエ, タカコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Oe, Takako","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":"41_10_報文_神戸女子短期大学紀要論攷.pdf","filesize":[{"value":"638.6 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"【現在非公開です】41_10_報文_神戸女子短期大学紀要論攷","url":"https://suica.repo.nii.ac.jp/record/1178/files/41_10_報文_神戸女子短期大学紀要論攷.pdf"},"version_id":"46701f5b-5655-40a3-b0a3-e52ca34e7370"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"粥","subitem_subject_scheme":"Other"},{"subitem_subject":"中国","subitem_subject_scheme":"Other"},{"subitem_subject":"漢籍","subitem_subject_scheme":"Other"},{"subitem_subject":"kayu","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"China","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Chinese Book","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":"粥についての食文化的考察 （第6報）","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"粥についての食文化的考察 （第6報）"},{"subitem_title":"A Food-Cultural Consideraition on “Kayu” Part Ⅵ","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"16","path":["140"],"pubdate":{"attribute_name":"公開日","attribute_value":"2020-02-03"},"publish_date":"2020-02-03","publish_status":"0","recid":"1178","relation_version_is_last":true,"title":["粥についての食文化的考察 （第6報）"],"weko_creator_id":"16","weko_shared_id":-1},"updated":"2023-05-15T13:06:24.632273+00:00"}