{"created":"2023-05-15T12:09:25.775230+00:00","id":1218,"links":{},"metadata":{"_buckets":{"deposit":"413007dc-cb71-4745-89be-ae826928217c"},"_deposit":{"created_by":16,"id":"1218","owners":[16],"pid":{"revision_id":0,"type":"depid","value":"1218"},"status":"published"},"_oai":{"id":"oai:suica.repo.nii.ac.jp:00001218","sets":["16:142"]},"author_link":["102","844","841","842","104","843","720","721"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1994-01-10","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"120","bibliographicPageStart":"109","bibliographicVolumeNumber":"39","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":"　In recent years, the supply of rice has taken various forms, such as name products, blended rice and partially cooked rice.\n　Furthermore, the consumption of rice and its processed form shows a trendency to increase. Thus, feeling the necessity to grasp the trend of the consumer, the method of usage of the girl students and their mothers, and the degree of conciousness was examined.","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":"中尾, 美千代"},{"creatorName":"ナカオ, ミチヨ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"平野, 豊子"},{"creatorName":"ヒラノ, トヨコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"西, 栄子"},{"creatorName":"ニシ, エイコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Oe, Takako","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Nakao, Michiyo","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Hirano, Toyoko","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Nishi, Eiko","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":"39_11_資料_神戸女子短期大学紀要論攷.pdf","filesize":[{"value":"560.6 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"【現在非公開です】39_11_資料_神戸女子短期大学紀要論攷","url":"https://suica.repo.nii.ac.jp/record/1218/files/39_11_資料_神戸女子短期大学紀要論攷.pdf"},"version_id":"9ca605ac-bdc6-474f-99de-a1efda6fd13d"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"米","subitem_subject_scheme":"Other"},{"subitem_subject":"米飯","subitem_subject_scheme":"Other"},{"subitem_subject":"加工食品","subitem_subject_scheme":"Other"},{"subitem_subject":"米の多様性","subitem_subject_scheme":"Other"},{"subitem_subject":"主食摂取","subitem_subject_scheme":"Other"},{"subitem_subject":"rise","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"boiled rise","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"processed foods","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"multiformity of rice","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"staple food intake","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":"米食摂取に関する実態調査　―米と米飯加工品の供給形態の多様性と利用度―","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"米食摂取に関する実態調査　―米と米飯加工品の供給形態の多様性と利用度―"},{"subitem_title":"Multiformity and Consumption of Rice","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"16","path":["142"],"pubdate":{"attribute_name":"公開日","attribute_value":"2020-02-07"},"publish_date":"2020-02-07","publish_status":"0","recid":"1218","relation_version_is_last":true,"title":["米食摂取に関する実態調査　―米と米飯加工品の供給形態の多様性と利用度―"],"weko_creator_id":"16","weko_shared_id":-1},"updated":"2023-05-15T13:05:28.788503+00:00"}