{"created":"2023-06-19T09:17:06.798382+00:00","id":630,"links":{},"metadata":{"_buckets":{"deposit":"6368f124-ae55-4fd8-b559-728385b38fd2"},"_deposit":{"created_by":17,"id":"630","owners":[17],"pid":{"revision_id":0,"type":"depid","value":"630"},"status":"published"},"_oai":{"id":"oai:nakamura-u.repo.nii.ac.jp:00000630","sets":["53","53:75"]},"author_link":["559","558"],"item_10006_alternative_title_1":{"attribute_name":"その他(別言語等)のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"加圧・加熱処理豚肉ゲルの嚥下食としてのテクスチャー特性、官能評価および嚥下特性"}]},"item_10006_creator_3":{"attribute_name":"著者別名","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"Tokifuji , Ai"}],"nameIdentifiers":[{"nameIdentifier":"559","nameIdentifierScheme":"WEKO"}]}]},"item_10006_date_granted_11":{"attribute_name":"学位授与年月日","attribute_value_mlt":[{"subitem_dategranted":"2013-03-15"}]},"item_10006_degree_grantor_9":{"attribute_name":"学位授与大学","attribute_value_mlt":[{"subitem_degreegrantor":[{"subitem_degreegrantor_name":"中村学園大学"}]}]},"item_10006_degree_name_8":{"attribute_name":"取得学位","attribute_value_mlt":[{"subitem_degreename":"博士"}]},"item_10006_description_10":{"attribute_name":"学位授与年度","attribute_value_mlt":[{"subitem_description":"平成24年度","subitem_description_type":"Other"}]},"item_10006_dissertation_number_12":{"attribute_name":"報告番号","attribute_value_mlt":[{"subitem_dissertationnumber":"博栄甲第0015号"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"時藤, 亜衣"},{"creatorName":"トキフジ, アイ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"558","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":"2017-02-01"}],"displaytype":"detail","filename":"04-00-7(H24)-02-加圧・加熱・・・、時藤.pdf","filesize":[{"value":"250.3 kB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"内容の要旨及び論文審査の結果の要旨","url":"https://nakamura-u.repo.nii.ac.jp/record/630/files/04-00-7(H24)-02-加圧・加熱・・・、時藤.pdf"},"version_id":"d7b194e7-c16f-4f09-9155-6ad893129d7f"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"Pork meat gel","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"High-pressure","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Textural properties","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Network structure","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Sensory evaluation","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Dysphagia diet","subitem_subject_language":"en","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"eng"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"thesis","resourceuri":"http://purl.org/coar/resource_type/c_46ec"}]},"item_title":"Texture, sensory and swallowing characteristics of high-pressure-heat-treated pork meat gel as a dysphagia diet","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"Texture, sensory and swallowing characteristics of high-pressure-heat-treated pork meat gel as a dysphagia diet"},{"subitem_title":"Texture, sensory and swallowing characteristics of high-pressure-heat-treated pork meat gel as a dysphagia diet","subitem_title_language":"en"}]},"item_type_id":"10006","owner":"17","path":["53","75"],"pubdate":{"attribute_name":"公開日","attribute_value":"2017-02-01"},"publish_date":"2017-02-01","publish_status":"0","recid":"630","relation_version_is_last":true,"title":["Texture, sensory and swallowing characteristics of high-pressure-heat-treated pork meat gel as a dysphagia diet"],"weko_creator_id":"17","weko_shared_id":-1},"updated":"2023-06-19T10:11:14.063608+00:00"}