{"created":"2023-06-19T08:36:58.522318+00:00","id":319,"links":{},"metadata":{"_buckets":{"deposit":"f537895d-d5ad-4a9d-a6d8-593eda7ed305"},"_deposit":{"created_by":3,"id":"319","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"319"},"status":"published"},"_oai":{"id":"oai:wayo.repo.nii.ac.jp:00000319","sets":["1:64:75:78"]},"author_link":["98","2106","900","2112","901"],"item_1_alternative_title_5":{"attribute_name":"論文名よみ","attribute_value_mlt":[{"subitem_alternative_title":"〓"}]},"item_1_biblio_info_14":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1989-03-31","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"29","bibliographicPageStart":"21","bibliographicVolumeNumber":"29","bibliographic_titles":[{"bibliographic_title":"和洋女子大学紀要. 家政系編"}]}]},"item_1_creator_6":{"attribute_name":"著者名(日)","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"三宅, 志保"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"藤森, 直江"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"菊野, 恵一郎"}],"nameIdentifiers":[{}]}]},"item_1_description_1":{"attribute_name":"ページ属性","attribute_value_mlt":[{"subitem_description":"P(論文)","subitem_description_type":"Other"}]},"item_1_description_11":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"生体内及び生体外の消化試験とを行ってカゼインの焙焼による消化率,保留率への影響を調べた。また両者の比較も行った。1) 焙焼温度が高くなるほど,消化率が低下する。2) 未処理よりも幾分焙焼した方が,消化率が良くなる。3) 保留率には,どのような影響が出てくるか,今後の課題としたい。本実験は,田口友子氏の協力を得たもので記して謝意を表する。","subitem_description_type":"Other"}]},"item_1_source_id_13":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN1012144X","subitem_source_identifier_type":"NCID"}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"1989-03-31"}],"displaytype":"detail","filename":"KJ00000181620.pdf","filesize":[{"value":"332.0 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00000181620","url":"https://wayo.repo.nii.ac.jp/record/319/files/KJ00000181620.pdf"},"version_id":"7c47a9e5-2b79-4cea-9e35-81acecf5ae69"}]},"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":"焙焼カゼインの温度による消化率への影響","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"焙焼カゼインの温度による消化率への影響"}]},"item_type_id":"1","owner":"3","path":["78"],"pubdate":{"attribute_name":"公開日","attribute_value":"1989-03-31"},"publish_date":"1989-03-31","publish_status":"0","recid":"319","relation_version_is_last":true,"title":["焙焼カゼインの温度による消化率への影響"],"weko_creator_id":"3","weko_shared_id":3},"updated":"2023-06-19T09:04:43.718441+00:00"}