{"created":"2023-05-15T14:40:35.092737+00:00","id":2102,"links":{},"metadata":{"_buckets":{"deposit":"b5524a93-ee58-49fe-a4c6-c5eedb22ecd8"},"_deposit":{"created_by":3,"id":"2102","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"2102"},"status":"published"},"_oai":{"id":"oai:suzuka.repo.nii.ac.jp:00002102","sets":["1:8:191"]},"author_link":["5820","5822","5823","5821","5819","5818"],"item_2_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1990-01-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"43","bibliographicPageStart":"35","bibliographicVolumeNumber":"10","bibliographic_titles":[{"bibliographic_title":"鈴鹿短期大学紀要"},{"bibliographic_title":"Journal of Suzuka Junior College","bibliographic_titleLang":"en"}]}]},"item_2_description_10":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"1)食酢の濃度によりそのヴィネグレットソースの分離性が異なり,食酢の濃度が高いほど分離が遅かった。2)水層部の酢を種類別に検討すると穀物酢が最も安定で,次にりんご酢がつづいた。又,酢酸,クエン酸は不安定であった。3)攪拌時間が長くなるほど分散液は安定であった。4)油の種類による安定性の実験ではオリーブ油が最も安定であり,最も不安定であったのは落花生油であった。5)食塩,こしょうなどの調味料,香辛料の添加はいずれも無添加の場合より不安定であった。6)乳化剤-大豆レシチンの添加は1%で著しくヴィネグレットソースの安定性が増した。しかし,レシチン0.01%以下の添加では無添加の場合より早く分離して,不安定であった。","subitem_description_type":"Other"}]},"item_2_description_15":{"attribute_name":"表示順","attribute_value_mlt":[{"subitem_description":"8","subitem_description_type":"Other"}]},"item_2_description_16":{"attribute_name":"アクセション番号","attribute_value_mlt":[{"subitem_description":"KJ00005174857","subitem_description_type":"Other"}]},"item_2_source_id_1":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN00122901","subitem_source_identifier_type":"NCID"}]},"item_2_source_id_20":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"09158421","subitem_source_identifier_type":"ISSN"}]},"item_2_text_6":{"attribute_name":"著者所属(日)","attribute_value_mlt":[{"subitem_text_value":"鈴鹿短期大学"},{"subitem_text_value":"鈴鹿短期大学"},{"subitem_text_value":"鈴鹿短期大学"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"岡野, 節子"},{"creatorName":"オカノ, セツコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"5818","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"岩崎, ひろ子"},{"creatorName":"イワサキ, ヒロコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"5819","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"水谷, 令子"},{"creatorName":"ミズタニ, レイコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"5820","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"OKANO, Setsuko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"5821","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"IWASAKI, Hiroko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"5822","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"MIZUTANI, Reiko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"5823","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":"KJ00005174857.pdf","filesize":[{"value":"404.9 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00005174857.pdf","url":"https://suzuka.repo.nii.ac.jp/record/2102/files/KJ00005174857.pdf"},"version_id":"a18489c5-f455-44ff-bf67-85023a93e5cb"}]},"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":"サラダ用ソースに関する研究(第一報)(自然科学)","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"サラダ用ソースに関する研究(第一報)(自然科学)"},{"subitem_title":"Studies of the Salad Sauces : Part 1. Stability of the Vinaigrette Sauce","subitem_title_language":"en"}]},"item_type_id":"2","owner":"3","path":["191"],"pubdate":{"attribute_name":"公開日","attribute_value":"2016-12-26"},"publish_date":"2016-12-26","publish_status":"0","recid":"2102","relation_version_is_last":true,"title":["サラダ用ソースに関する研究(第一報)(自然科学)"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-05-15T15:14:44.451680+00:00"}