{"created":"2025-02-21T06:18:00.983560+00:00","id":2011851,"links":{},"metadata":{"_buckets":{"deposit":"665663b5-ef52-48a2-8279-27f976e41cb2"},"_deposit":{"created_by":41,"id":"2011851","owners":[41],"pid":{"revision_id":0,"type":"depid","value":"2011851"},"status":"published"},"_oai":{"id":"oai:hiroshima.repo.nii.ac.jp:02011851","sets":["1730444907710"]},"author_link":[],"item_1617186331708":{"attribute_name":"Title","attribute_value_mlt":[{"subitem_title":"日本食の素晴らしさ","subitem_title_language":"ja"}]},"item_1617186419668":{"attribute_name":"Creator","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"渡邊, 敦光","creatorNameLang":"ja"},{"creatorName":"Watanabe, Hiromitsu","creatorNameLang":"en"}],"familyNames":[{"familyName":"渡邊","familyNameLang":"ja"},{"familyName":"Watanabe","familyNameLang":"en"}],"givenNames":[{"givenName":"敦光","givenNameLang":"ja"},{"givenName":"Hiromitsu","givenNameLang":"en"}]}]},"item_1617186476635":{"attribute_name":"Access Rights","attribute_value_mlt":[{"subitem_access_right":"open access","subitem_access_right_uri":"http://purl.org/coar/access_right/c_abf2"}]},"item_1617186609386":{"attribute_name":"Subject","attribute_value_mlt":[{"subitem_subject":"490","subitem_subject_scheme":"NDC"}]},"item_1617186626617":{"attribute_name":"Description","attribute_value_mlt":[{"subitem_description":"平成27年11月5日 第81回醤油研究発表会(広島大会)の特別講演","subitem_description_type":"Other"}]},"item_1617186643794":{"attribute_name":"Publisher","attribute_value_mlt":[{"subitem_publisher":"日本醬油研究所"}]},"item_1617186702042":{"attribute_name":"Language","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_1617186920753":{"attribute_name":"Source Identifier","attribute_value_mlt":[{"subitem_source_identifier":"1349-9823","subitem_source_identifier_type":"ISSN"},{"subitem_source_identifier":"AA12122871","subitem_source_identifier_type":"NCID"}]},"item_1617187024783":{"attribute_name":"Page Start","attribute_value_mlt":[{"subitem_start_page":"123"}]},"item_1617187056579":{"attribute_name":"Bibliographic Information","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2016","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"2","bibliographicPageEnd":"133","bibliographicPageStart":"123","bibliographicVolumeNumber":"42","bibliographic_titles":[{"bibliographic_title":"醬油の研究と技術"},{"bibliographic_title":"Journal of soy sauce research and technology"}]}]},"item_1617258105262":{"attribute_name":"Resource Type","attribute_value_mlt":[{"resourcetype":"journal article","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_1617265215918":{"attribute_name":"Version Type","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_1617605131499":{"attribute_name":"File","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_access","date":[{"dateType":"Available","dateValue":"2023-03-18"}],"displaytype":"simple","filename":"JSoySauceResTech_42-2_123.pdf","filesize":[{"value":"1.7 MB"}],"mimetype":"application/pdf","url":{"objectType":"fulltext","url":"https://hiroshima.repo.nii.ac.jp/record/2011851/files/JSoySauceResTech_42-2_123.pdf"},"version_id":"46ffce98-41b2-4ab9-945a-517217f18ca3"}]},"item_1617620223087":{"attribute_name":"Heading","attribute_value_mlt":[{"subitem_heading_banner_headline":"総説","subitem_heading_language":"ja"},{"subitem_heading_banner_headline":"総説","subitem_heading_language":"en"}]},"item_1732771732025":{"attribute_name":"旧ID","attribute_value":"40572"},"item_title":"日本食の素晴らしさ","item_type_id":"40003","owner":"41","path":["1730444907710"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2023-03-18"},"publish_date":"2023-03-18","publish_status":"0","recid":"2011851","relation_version_is_last":true,"title":["日本食の素晴らしさ"],"weko_creator_id":"41","weko_shared_id":-1},"updated":"2025-02-22T11:44:18.028189+00:00"}