{"created":"2023-06-23T12:18:55.551611+00:00","id":824,"links":{},"metadata":{"_buckets":{"deposit":"9fcb4ab3-818e-4888-930d-8f8dbba0323f"},"_deposit":{"created_by":22,"id":"824","owners":[22],"pid":{"revision_id":0,"type":"depid","value":"824"},"status":"published"},"_oai":{"id":"oai:otemae.repo.nii.ac.jp:00000824","sets":["14:15:93"]},"author_link":["1421","50"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2015-03-31","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"192","bibliographicPageStart":"183","bibliographicVolumeNumber":"15","bibliographic_titles":[{"bibliographic_title":"大手前大学論集"},{"bibliographic_title":"Otemae Journal","bibliographic_titleLang":"en"}]}]},"item_10002_creator_3":{"attribute_name":"著者別名","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"MATSUI, Hiroshi"}],"nameIdentifiers":[{}]}]},"item_10002_description_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_description":"2100000227","subitem_description_type":"Other"}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"地域経済の振興についての取り組みは、近々の課題であるとともに、いま全国各地で盛んに行われている。とりわけ農産品・果実類の生産（特産品等）やその加工等についての活性化が求められている。ここでは、柑橘系果実類の食材加工（スイーツへの対応）を目的とした製法について取り上げた。柑橘系果実の中で食材利用が低い、キンカン、日向夏を加工、製菓材料への利用促進を促すものである。","subitem_description_type":"Abstract"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"大手前大学"}]},"item_10002_relation_12":{"attribute_name":"論文ID（NAID）","attribute_value_mlt":[{"subitem_relation_type":"isIdenticalTo","subitem_relation_type_id":{"subitem_relation_type_id_text":"120005647185","subitem_relation_type_select":"NAID"}}]},"item_10002_source_id_25":{"attribute_name":"NCID","attribute_value_mlt":[{"subitem_source_identifier":"AA12325438","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1882644X","subitem_source_identifier_type":"ISSN"}]},"item_10002_version_type_20":{"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":"松井, 博司"},{"creatorName":"マツイ, ヒロシ","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":"2015-08-01"}],"displaytype":"detail","filename":"2014_u_h183-192_matsui.pdf","filesize":[{"value":"943.0 kB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"柑橘系果物の製菓材料への加工および使用方法の研究","url":"https://otemae.repo.nii.ac.jp/record/824/files/2014_u_h183-192_matsui.pdf"},"version_id":"5457e0ce-2f0c-499c-ad6f-99be4cab8783"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"柑橘系果物","subitem_subject_scheme":"Other"},{"subitem_subject":"農産品一次加工","subitem_subject_scheme":"Other"},{"subitem_subject":"製菓材料加工","subitem_subject_scheme":"Other"},{"subitem_subject":"キンカン・日向夏の加工","subitem_subject_scheme":"Other"},{"subitem_subject":"スイーツへの素材研究","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":"柑橘系果物の製菓材料への加工および使用方法の研究","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"柑橘系果物の製菓材料への加工および使用方法の研究"},{"subitem_title":"Investigation of Material Suitable for the Use of Citrus in the Production of Sweets","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"22","path":["93"],"pubdate":{"attribute_name":"公開日","attribute_value":"2015-08-01"},"publish_date":"2015-08-01","publish_status":"0","recid":"824","relation_version_is_last":true,"title":["柑橘系果物の製菓材料への加工および使用方法の研究"],"weko_creator_id":"22","weko_shared_id":22},"updated":"2023-09-22T05:50:51.119936+00:00"}