{"created":"2023-05-15T12:09:08.822066+00:00","id":885,"links":{},"metadata":{"_buckets":{"deposit":"cb66ad72-c246-47ca-ac89-ae44fc68a28f"},"_deposit":{"created_by":16,"id":"885","owners":[16],"pid":{"revision_id":0,"type":"depid","value":"885"},"status":"published"},"_oai":{"id":"oai:suica.repo.nii.ac.jp:00000885","sets":["16:125"]},"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":"2005-03-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"132","bibliographicPageStart":"125","bibliographicVolumeNumber":"50","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":"　酸味物質であるレモン果汁，スダチ果汁，ライム果汁および食酢を，魚，鶏肉，市販のカット野菜に使用することにより食品内の一般生菌数の変動について検討した。その結果，魚は，食酢とレモン果汁の配合割合が8：2で浸漬した場合，塩5％のみに比べて1／1000減少した。鶏肉に対しては特にライム果汁が食酢と同レベルの一般生菌数減少がみられた。カット野菜ではレモンとライムが食酢と同様または食酢以上に減少したが，スダチは1オーダーレベルの減少にとどまった。","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":"逵, 牧子"},{"creatorName":"ツジ, マキコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"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":"森下, 敏子"},{"creatorName":"モリシタ, トシコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Tsuji, Makiko","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Tanaka, Satoko","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Moriuchi, Yasuko","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":"50_14_ノート_神戸女子短期大学紀要論攷.pdf","filesize":[{"value":"317.9 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"【現在非公開です】50_14_ノート_神戸女子短期大学紀要論攷","url":"https://suica.repo.nii.ac.jp/record/885/files/50_14_ノート_神戸女子短期大学紀要論攷.pdf"},"version_id":"c7ffa34a-aa9b-4363-a8fb-88cbbb5bb34e"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"酸味物質","subitem_subject_scheme":"Other"},{"subitem_subject":"食品","subitem_subject_scheme":"Other"},{"subitem_subject":"細菌数","subitem_subject_scheme":"Other"},{"subitem_subject":"浸漬","subitem_subject_scheme":"Other"},{"subitem_subject":"Acid Matter","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Food","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"bacterial Counts","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Soak","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":"酸味物質の利用による食品中の一般細菌数の変化","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"酸味物質の利用による食品中の一般細菌数の変化"},{"subitem_title":"Changes in bacterial Counts of Foods During Soaking with Acid Matters","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"16","path":["125"],"pubdate":{"attribute_name":"公開日","attribute_value":"2019-12-25"},"publish_date":"2019-12-25","publish_status":"0","recid":"885","relation_version_is_last":true,"title":["酸味物質の利用による食品中の一般細菌数の変化"],"weko_creator_id":"16","weko_shared_id":-1},"updated":"2023-05-15T13:11:50.602204+00:00"}