{"created":"2023-05-15T12:08:41.564773+00:00","id":317,"links":{},"metadata":{"_buckets":{"deposit":"38b0d423-108b-4554-801b-3c81ce658b21"},"_deposit":{"created_by":18,"id":"317","owners":[18],"pid":{"revision_id":0,"type":"depid","value":"317"},"status":"published"},"_oai":{"id":"oai:suica.repo.nii.ac.jp:00000317","sets":["16:55"]},"author_link":["140","251","136","250","249","177","181","252"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2008-03-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"90","bibliographicPageStart":"85","bibliographicVolumeNumber":"53","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":"　IH調理器とガスコンロを用いて，加熱時間や調味料の違いがジャガイモの硬さにどのような影響を与えるのかについての検討を行なった。その結果，水煮，塩煮，混合煮での加熱12分後の硬さは， IH調理器とガスの差はほとんどなかった。また，調味料による違いではIH調理器，ガスともに，加熱12分後には醤油煮が硬く，塩煮と水煮が軟らかくなった。","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":"田中, 智子"},{"creatorName":"タナカ, サトコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"森内, 安子"},{"creatorName":"モリウチ, ヤスコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"逵, 牧子"},{"creatorName":"ツジ, マキコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"森下, 敏子"},{"creatorName":"モリシタ, トシコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Tanaka, Satoko","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Moriuchi, Yasuko","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Tsuji, Makiko","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Morishita, Toshiko","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":"53_9_ノート_神戸女子短期大学紀要論攷.pdf","filesize":[{"value":"207.4 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"【現在非公開です】53_9_ノート_神戸女子短期大学紀要論攷","url":"https://suica.repo.nii.ac.jp/record/317/files/53_9_ノート_神戸女子短期大学紀要論攷.pdf"},"version_id":"5046c58a-9bfc-4180-9bf5-96b38f4b4580"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"IH","subitem_subject_scheme":"Other"},{"subitem_subject":"ガス","subitem_subject_scheme":"Other"},{"subitem_subject":"ジャガイモ","subitem_subject_scheme":"Other"},{"subitem_subject":"加熱時間","subitem_subject_scheme":"Other"},{"subitem_subject":"硬さ","subitem_subject_scheme":"Other"},{"subitem_subject":"induction heating","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"gas range","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"potato","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"cooking time","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"hardness","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":"IHおよびガスコンロを用いた煮物の物性における調味料の影響","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"IHおよびガスコンロを用いた煮物の物性における調味料の影響"},{"subitem_title":"Difference of Heating Time and Seasonings on the Hardness of Potatoes Cooked with an Induction Heating Cooker (IH heater) and the Gas Range.","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"18","path":["55"],"pubdate":{"attribute_name":"公開日","attribute_value":"2019-11-01"},"publish_date":"2019-11-01","publish_status":"0","recid":"317","relation_version_is_last":true,"title":["IHおよびガスコンロを用いた煮物の物性における調味料の影響"],"weko_creator_id":"18","weko_shared_id":-1},"updated":"2023-05-15T13:19:51.312742+00:00"}