{"created":"2025-03-02T05:41:12.306990+00:00","id":2031219,"links":{},"metadata":{"_buckets":{"deposit":"1478eb2f-6dcc-4875-9403-b6fe56a58570"},"_deposit":{"created_by":41,"id":"2031219","owner":"41","owners":[41],"pid":{"revision_id":0,"type":"depid","value":"2031219"},"status":"published"},"_oai":{"id":"oai:hiroshima.repo.nii.ac.jp:02031219","sets":["1727147343679:1730444389501:1730444400044"]},"author_link":[],"item_1617186331708":{"attribute_name":"Title","attribute_value_mlt":[{"subitem_title":"食卓で学ぶ甲殻類のからだのつくり : エビ・カニ・シャコ類の教材化に関する研究","subitem_title_language":"ja"},{"subitem_title":"A Method for Observing Crustacean External Morphology on Dining Table : With a result on prawns, crabs, and squillas","subitem_title_language":"en"}]},"item_1617186419668":{"attribute_name":"Creator","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"富川, 光","creatorNameLang":"ja"},{"creatorName":"Tomikawa, Ko","creatorNameLang":"en"}],"familyNames":[{"familyName":"富川","familyNameLang":"ja"},{"familyName":"Tomikawa","familyNameLang":"en"}],"givenNames":[{"givenName":"光","givenNameLang":"ja"},{"givenName":"Ko","givenNameLang":"en"}]},{"creatorNames":[{"creatorName":"鳥越, 兼治","creatorNameLang":"ja"},{"creatorName":"Torigoe, Kenji","creatorNameLang":"en"}],"familyNames":[{"familyName":"鳥越","familyNameLang":"ja"},{"familyName":"Torigoe","familyNameLang":"en"}],"givenNames":[{"givenName":"兼治","givenNameLang":"ja"},{"givenName":"Kenji","givenNameLang":"en"}]}]},"item_1617186476635":{"attribute_name":"アクセス権","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":"Crustacea","subitem_subject_scheme":"Other"},{"subitem_subject":"morphology","subitem_subject_scheme":"Other"},{"subitem_subject":"observation","subitem_subject_scheme":"Other"},{"subitem_subject":"educational material","subitem_subject_scheme":"Other"},{"subitem_subject":"甲殻類","subitem_subject_scheme":"Other"},{"subitem_subject":"体制","subitem_subject_scheme":"Other"},{"subitem_subject":"観察","subitem_subject_scheme":"Other"},{"subitem_subject":"教材","subitem_subject_scheme":"Other"},{"subitem_subject":"370","subitem_subject_scheme":"NDC"}]},"item_1617186626617":{"attribute_name":"Description","attribute_value_mlt":[{"subitem_description":"External morphologies of three major edible crustaceans, prawns, crabs, and squillas, are described and compared. Additionally, an example of summary of observation results is shown. The possible availability of crustaceans in education is discussed.","subitem_description_language":"en"}]},"item_1617186643794":{"attribute_name":"Publisher","attribute_value_mlt":[{"subitem_publisher":"広島大学大学院教育学研究科"}]},"item_1617186702042":{"attribute_name":"Language","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_1617186819068":{"attribute_name":"identifier_registration","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.15027/22762","subitem_identifier_reg_type":"JaLC"}]},"item_1617186920753":{"attribute_name":"Source Identifier","attribute_value_mlt":[{"subitem_source_identifier":"1346-5554","subitem_source_identifier_type":"ISSN"},{"subitem_source_identifier":"AA11618725","subitem_source_identifier_type":"NCID"}]},"item_1617187024783":{"attribute_name":"開始ページ","attribute_value_mlt":[{"subitem_start_page":"17"}]},"item_1617187056579":{"attribute_name":"bibliographic_information","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2007-12-28","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"56","bibliographicPageEnd":"22","bibliographicPageStart":"17","bibliographic_titles":[{"bibliographic_title":"広島大学大学院教育学研究科紀要. 第二部, 文化教育開発関連領域"},{"bibliographic_title":"Bulletin of the Graduate School of Education, Hiroshima University. Part. II, Arts and science education"}]}]},"item_1617258105262":{"attribute_name":"item_1617258105262","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_1617265215918":{"attribute_name":"出版タイプ","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":"AA11618725_56_17.pdf","filesize":[{"value":"1.7 MB"}],"mimetype":"application/pdf","url":{"objectType":"fulltext","url":"https://hiroshima.repo.nii.ac.jp/record/2031219/files/AA11618725_56_17.pdf"},"version_id":"ba6993af-82a7-42f9-bfc1-471c658ad30e"}]},"item_1732771732025":{"attribute_name":"旧ID","attribute_value":"22762"},"item_title":"食卓で学ぶ甲殻類のからだのつくり : エビ・カニ・シャコ類の教材化に関する研究","item_type_id":"40003","owner":"41","path":["1730444400044"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2023-03-18"},"publish_date":"2023-03-18","publish_status":"0","recid":"2031219","relation_version_is_last":true,"title":["食卓で学ぶ甲殻類のからだのつくり : エビ・カニ・シャコ類の教材化に関する研究"],"weko_creator_id":"41","weko_shared_id":-1},"updated":"2025-03-02T05:41:27.695828+00:00"}