{"created":"2023-05-15T14:40:14.832062+00:00","id":1683,"links":{},"metadata":{"_buckets":{"deposit":"06d69d55-13f0-44b9-9efb-7c8054d5c9a3"},"_deposit":{"created_by":3,"id":"1683","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"1683"},"status":"published"},"_oai":{"id":"oai:suzuka.repo.nii.ac.jp:00001683","sets":["1:8:164"]},"author_link":["4210","4211"],"item_2_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2004-01-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"9","bibliographicPageStart":"1","bibliographicVolumeNumber":"24","bibliographic_titles":[{"bibliographic_title":"鈴鹿国際大学短期大学部紀要"},{"bibliographic_title":"Journal of Suzuka International University Junior College","bibliographic_titleLang":"en"}]}]},"item_2_description_11":{"attribute_name":"抄録(英)","attribute_value_mlt":[{"subitem_description":"I made a comparison between the Standard Tables of Food Composition in Japan fifth and forth revised edition in order to comprehend the latest food analysis technique. There was no change in analysis technique for water, protein, lipid, carbohydrates, and ash. On analysis technique for Fe, atomic absorption spectrometry was added to absorption spectrophotometry. On analysis technique for retinol, carotene, vitamin B_1, B_2, and C, fluorescence analysis and spectrophotometric analysis changed to high performance liquid chromatography.","subitem_description_type":"Other"}]},"item_2_description_15":{"attribute_name":"表示順","attribute_value_mlt":[{"subitem_description":"4","subitem_description_type":"Other"}]},"item_2_description_16":{"attribute_name":"アクセション番号","attribute_value_mlt":[{"subitem_description":"KJ00005175595","subitem_description_type":"Other"}]},"item_2_source_id_1":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AA11450911","subitem_source_identifier_type":"NCID"}]},"item_2_source_id_20":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"13450085","subitem_source_identifier_type":"ISSN"}]},"item_2_text_6":{"attribute_name":"著者所属(日)","attribute_value_mlt":[{"subitem_text_value":"鈴鹿国際大学短期大学部"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"久保, さつき"},{"creatorName":"クボ, サツキ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"4210","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"KUBO, Satsuki","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"4211","nameIdentifierScheme":"WEKO"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2016-12-26"}],"displaytype":"detail","filename":"KJ00005175595.pdf","filesize":[{"value":"598.4 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00005175595.pdf","url":"https://suzuka.repo.nii.ac.jp/record/1683/files/KJ00005175595.pdf"},"version_id":"040705f4-958f-4bb4-9dda-0da6fd146b64"}]},"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":"journal article","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"日本食品標準成分表に見る食品分析技術の変化","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"日本食品標準成分表に見る食品分析技術の変化"},{"subitem_title":"Changes on Food Analysis Technique in the Standard Tables of Food Composition in Japan","subitem_title_language":"en"}]},"item_type_id":"2","owner":"3","path":["164"],"pubdate":{"attribute_name":"公開日","attribute_value":"2016-12-26"},"publish_date":"2016-12-26","publish_status":"0","recid":"1683","relation_version_is_last":true,"title":["日本食品標準成分表に見る食品分析技術の変化"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-05-15T23:12:42.396437+00:00"}