{"created":"2023-05-15T11:15:57.859561+00:00","id":2073,"links":{},"metadata":{"_buckets":{"deposit":"2fc7780d-8ff0-4d95-8e64-95114be7b572"},"_deposit":{"created_by":3,"id":"2073","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"2073"},"status":"published"},"_oai":{"id":"oai:tsc.repo.nii.ac.jp:00002073","sets":["7:59:82"]},"author_link":["11203","11199","11200","11198","11201","11202"],"item_2_biblio_info_14":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1992-12-20","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"18","bibliographicPageStart":"13","bibliographicVolumeNumber":"23","bibliographic_titles":[{"bibliographic_title":"聖徳栄養短期大学紀要"}]}]},"item_2_creator_6":{"attribute_name":"著者名(日)","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"佐藤, 辰江"}],"nameIdentifiers":[{"nameIdentifier":"11198","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"根本, 勢子"}],"nameIdentifiers":[{"nameIdentifier":"11199","nameIdentifierScheme":"WEKO"}]}]},"item_2_creator_7":{"attribute_name":"著者名よみ","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"サトウ, タツエ"}],"nameIdentifiers":[{"nameIdentifier":"11200","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"ネモト, セイコ"}],"nameIdentifiers":[{"nameIdentifier":"11201","nameIdentifierScheme":"WEKO"}]}]},"item_2_creator_8":{"attribute_name":"著者名(英)","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"SATO, TATSUE","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"11202","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"NEMOTO, SEIKO","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"11203","nameIdentifierScheme":"WEKO"}]}]},"item_2_description_1":{"attribute_name":"ページ属性","attribute_value_mlt":[{"subitem_description":"P(論文)","subitem_description_type":"Other"}]},"item_2_description_12":{"attribute_name":"抄録(英)","attribute_value_mlt":[{"subitem_description":"In order to examine the thermal insulation method of soup cooking, we cooked two kinds of soup. The soup cooked by thermal insulation method was compared with the soup cooked by standard boiling method. ln sensory test, it was more aromatic and palatable than the soup by boiling, and some panels commented that it was rather mild. The measured values of pH, specific gravity, acidity and amount of dry weight of souble solids, total-N, formal-N of the soup cooked by the two methods mentioned above did not show any remarkable diffrece. Gas consumption in cooking the soup with the thermal insulation method was equivalent to approximateley one seventh to one third of that of the boiling method.","subitem_description_type":"Other"}]},"item_2_source_id_13":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN00128690","subitem_source_identifier_type":"NCID"}]},"item_2_text_10":{"attribute_name":"著者所属(英)","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"SEITOKU JUNIOR COLLEGE OF NUTRITION"},{"subitem_text_language":"en","subitem_text_value":"SEITOKU JUNIOR COLLEGE OF NUTRITION"}]},"item_2_text_2":{"attribute_name":"記事種別(日)","attribute_value_mlt":[{"subitem_text_value":"原著"}]},"item_2_text_3":{"attribute_name":"記事種別(英)","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"Original"}]},"item_2_text_9":{"attribute_name":"著者所属(日)","attribute_value_mlt":[{"subitem_text_value":"聖徳栄養短期大学"},{"subitem_text_value":"聖徳栄養短期大学"}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2015-09-26"}],"displaytype":"detail","filename":"KJ00004086457.pdf","filesize":[{"value":"393.5 kB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"url":"https://tsc.repo.nii.ac.jp/record/2073/files/KJ00004086457.pdf"},"version_id":"da1da31b-92cf-4bd4-adf9-6ff68542ba4d"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"soup cooking","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"sensory test","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"thermal insulation cooking method (skirted pot)","subitem_subject_language":"en","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":"保温調理法によるスープの調製について","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"保温調理法によるスープの調製について"},{"subitem_title":"Soup Cooking by Thermal Insulation Method","subitem_title_language":"en"}]},"item_type_id":"2","owner":"3","path":["82"],"pubdate":{"attribute_name":"公開日","attribute_value":"1992-12-20"},"publish_date":"1992-12-20","publish_status":"0","recid":"2073","relation_version_is_last":true,"title":["保温調理法によるスープの調製について"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-05-15T11:30:46.028685+00:00"}