{"created":"2023-06-19T12:05:38.976778+00:00","id":527,"links":{},"metadata":{"_buckets":{"deposit":"5f3d1b2c-893c-4caa-882f-5091168c7dc2"},"_deposit":{"created_by":15,"id":"527","owners":[15],"pid":{"revision_id":0,"type":"depid","value":"527"},"status":"published"},"_oai":{"id":"oai:u-nagano.repo.nii.ac.jp:00000527","sets":["6:41"]},"author_link":["930"],"item_7_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1992-12","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"40","bibliographicPageStart":"29","bibliographicVolumeNumber":"47","bibliographic_titles":[{"bibliographic_title":"長野県短期大学紀要"},{"bibliographic_title":"Journal of Nagano Prefectural College","bibliographic_titleLang":"en"}]}]},"item_7_description_12":{"attribute_name":"論文ID（NAID）","attribute_value_mlt":[{"subitem_description":"40002771516","subitem_description_type":"Other"}]},"item_7_description_19":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_7_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"It is said, that daikon was brought into Japan about 6000 years ago. Since then it has been very popular and has come to be served everywhere in Japan. It was cooked in various ways and sometimes used for rice. Today we do not eat daikon so much as before, because we have more than enough food in our country.\nBut daikon is one of the most favorite and most frequently used vegetables in our daily cooking even now.\nA change was studied in use and cooping of daikon in some of the villages in Naganoken, Japan.\n","subitem_description_type":"Abstract"}]},"item_7_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"長野県短期大学"}]},"item_7_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN00179035","subitem_source_identifier_type":"NCID"}]},"item_7_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0286-1178","subitem_source_identifier_type":"ISSN"}]},"item_7_version_type_20":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"三田, コト"},{"creatorName":"ミタ, コト","creatorNameLang":"ja-Kana"},{"creatorName":"Mita, Koto","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"930","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"9000002754409","nameIdentifierScheme":"CiNii ID","nameIdentifierURI":"http://ci.nii.ac.jp/nrid/9000002754409"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2014-05-28"}],"displaytype":"detail","filename":"kentan_kiyo-47-03.pdf","filesize":[{"value":"791.9 kB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"kentan_kiyo-47-03","url":"https://u-nagano.repo.nii.ac.jp/record/527/files/kentan_kiyo-47-03.pdf"},"version_id":"9e644545-aa90-4c46-bc83-f6ba53f23b04"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"大根","subitem_subject_scheme":"Other"},{"subitem_subject":"凍結乾燥","subitem_subject_scheme":"Other"},{"subitem_subject":"郷土料理","subitem_subject_scheme":"Other"},{"subitem_subject":"長野","subitem_subject_scheme":"Other"},{"subitem_subject":"daikon","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"freeze dry","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"folk dish","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Nagano","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":"大根の利用と調理法の変遷","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"大根の利用と調理法の変遷"},{"subitem_title":"A study of the change in use and cooking of daikon","subitem_title_language":"en"}]},"item_type_id":"7","owner":"15","path":["41"],"pubdate":{"attribute_name":"公開日","attribute_value":"2014-05-28"},"publish_date":"2014-05-28","publish_status":"0","recid":"527","relation_version_is_last":true,"title":["大根の利用と調理法の変遷"],"weko_creator_id":"15","weko_shared_id":-1},"updated":"2023-12-19T06:42:37.394192+00:00"}