{"created":"2023-06-20T13:53:42.421552+00:00","id":2215,"links":{},"metadata":{"_buckets":{"deposit":"0ae0cf74-29c3-415b-a9d3-d1e664bd977f"},"_deposit":{"created_by":3,"id":"2215","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"2215"},"status":"published"},"_oai":{"id":"oai:lib.sugiyama-u.repo.nii.ac.jp:00002215","sets":["483:982:555"]},"author_link":["90","89","350"],"item_10002_alternative_title_24":{"attribute_name":"その他のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Characteristic of High-calorie Gas-burner used in the kitchen Ⅳ. Properties of the Hamburg-steak"}]},"item_10002_biblio_info_31":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1995","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"26","bibliographicPageEnd":"67","bibliographicPageStart":"57","bibliographic_titles":[{"bibliographic_title":"椙山女学園大学研究論集  自然科学篇"}]}]},"item_10002_source_id_34":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1340-4067","subitem_source_identifier_type":"ISSN"}]},"item_10002_subject_36":{"attribute_name":"日本十進分類法","attribute_value_mlt":[{"subitem_subject":"426.2","subitem_subject_scheme":"NDC"},{"subitem_subject":"498.51","subitem_subject_scheme":"NDC"},{"subitem_subject":"596","subitem_subject_scheme":"NDC"}]},"item_10002_text_32":{"attribute_name":"登録日","attribute_value_mlt":[{"subitem_text_value":"2016-11-21"}]},"item_10002_version_type_43":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"續, 順子"},{"creatorName":"ツヅキ, ジュンコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{},{}]},{"creatorNames":[{"creatorName":"中島, けい子"},{"creatorName":"ナカシマ, ケイコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"加藤, 美和"},{"creatorName":"カトウ, ミワ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2017-03-21"}],"displaytype":"detail","filename":"Natural Sciences_26_057_067.pdf","filesize":[{"value":"3.0 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"Natural Sciences_26_057_067.pdf","url":"https://lib.sugiyama-u.repo.nii.ac.jp/record/2215/files/Natural Sciences_26_057_067.pdf"},"version_id":"0c0421d0-92e4-4367-9929-8e6d2d21ff56"}]},"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":"家庭用ハイカロリーバーナーの調理性能について IV. 焼成されたハンバーグの品質","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"家庭用ハイカロリーバーナーの調理性能について IV. 焼成されたハンバーグの品質"}]},"item_type_id":"10002","owner":"3","path":["555"],"pubdate":{"attribute_name":"公開日","attribute_value":"2016-11-21"},"publish_date":"2016-11-21","publish_status":"0","recid":"2215","relation_version_is_last":true,"title":["家庭用ハイカロリーバーナーの調理性能について IV. 焼成されたハンバーグの品質"],"weko_creator_id":"3","weko_shared_id":3},"updated":"2023-06-20T14:13:48.284114+00:00"}