{"created":"2023-05-15T12:09:24.065925+00:00","id":1181,"links":{},"metadata":{"_buckets":{"deposit":"2201abf6-e10e-4854-baac-d0757b6a83a6"},"_deposit":{"created_by":16,"id":"1181","owners":[16],"pid":{"revision_id":0,"type":"depid","value":"1181"},"status":"published"},"_oai":{"id":"oai:suica.repo.nii.ac.jp:00001181","sets":["16:140"]},"author_link":["136","799","751","140"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1996-03-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"196","bibliographicPageStart":"187","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":"　現在市販されている新製品のハム，ソーセージ及びベーコンに亜硝酸ナトリウムがどの程度残留しているのか現状を知る目的で実験を行なった。その結果，今回調査したハム，ソーセージ及びベーコンで亜硝酸塩の残存量が，使用基準を越える製品は1件もなく，多くとも基準値の約半分に抑えられていた。","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":"香月, こずえ"},{"creatorName":"カツキ, コズエ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"逵, 牧子"},{"creatorName":"ツジ, マキコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Katsuki, Kozue","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Tsuji, Makiko","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_13_資料_神戸女子短期大学紀要論攷.pdf","filesize":[{"value":"342.8 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"【現在非公開です】41_13_資料_神戸女子短期大学紀要論攷","url":"https://suica.repo.nii.ac.jp/record/1181/files/41_13_資料_神戸女子短期大学紀要論攷.pdf"},"version_id":"67ecf938-e6ef-44c2-8f00-fb3c6aeb1d63"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"亜硝酸ナトリウム","subitem_subject_scheme":"Other"},{"subitem_subject":"食品添加物","subitem_subject_scheme":"Other"},{"subitem_subject":"安全性","subitem_subject_scheme":"Other"},{"subitem_subject":"使用基準","subitem_subject_scheme":"Other"},{"subitem_subject":"残存量","subitem_subject_scheme":"Other"},{"subitem_subject":"sodium nitrite","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"food additive","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"safety","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"use standard","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"residual amount","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":"加工食品中の亜硝酸ナトリウムの定量 （第1報）","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"加工食品中の亜硝酸ナトリウムの定量 （第1報）"},{"subitem_title":"Studies on Sodium Nitrite in Various Process Foods","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"16","path":["140"],"pubdate":{"attribute_name":"公開日","attribute_value":"2020-02-07"},"publish_date":"2020-02-07","publish_status":"0","recid":"1181","relation_version_is_last":true,"title":["加工食品中の亜硝酸ナトリウムの定量 （第1報）"],"weko_creator_id":"16","weko_shared_id":-1},"updated":"2023-05-15T13:06:20.063083+00:00"}