{"created":"2023-06-19T12:05:39.794447+00:00","id":545,"links":{},"metadata":{"_buckets":{"deposit":"8560a682-8812-4f94-b11c-6d7c3bb7a28f"},"_deposit":{"created_by":15,"id":"545","owners":[15],"pid":{"revision_id":0,"type":"depid","value":"545"},"status":"published"},"_oai":{"id":"oai:u-nagano.repo.nii.ac.jp:00000545","sets":["6:42"]},"author_link":["953","870","970"],"item_7_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1990-12","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"20","bibliographicPageStart":"15","bibliographicVolumeNumber":"45","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":"40002771494","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":"The relationship between freshness and vitamin C and minerals contents in green and yellow vegetables were investigated.\nThe results obtained were as follows.\n(1) The content of vitamin C in green and yellow vegetables decreased with an increase in the amount of weight loss during strage at room.\n(2) The loss of minerals in those vegetables were observed hardly none during strage at room.\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":"荻原, 和夫"},{"creatorName":"オギワラ, カズオ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"953","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"9000008323586","nameIdentifierScheme":"CiNiiID","nameIdentifierURI":" "}]},{"creatorNames":[{"creatorName":"箱山, 年子"},{"creatorName":"ハコヤマ, トシコ","creatorNameLang":"ja-Kana"},{"creatorName":"Hakoyama, Toshiko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"870","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"9000240266485","nameIdentifierScheme":"CiNii ID","nameIdentifierURI":"http://ci.nii.ac.jp/nrid/9000240266485"}]},{"creatorNames":[{"creatorName":"Ogiwara, Kazuo","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"970","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"9000008323586","nameIdentifierScheme":"CiNii ID","nameIdentifierURI":"http://ci.nii.ac.jp/nrid/9000008323586"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2014-09-30"}],"displaytype":"detail","filename":"kentan_kiyo-45-02.pdf","filesize":[{"value":"455.6 kB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"kentan_kiyo-45-02","url":"https://u-nagano.repo.nii.ac.jp/record/545/files/kentan_kiyo-45-02.pdf"},"version_id":"ff86de17-4c97-43ad-ba0b-fa7652a9d291"}]},"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":"緑黄色野菜の鮮度とビタミンCならびにミネラル類含有量の関係について","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"緑黄色野菜の鮮度とビタミンCならびにミネラル類含有量の関係について"},{"subitem_title":"Relationship between freshness and vitamin C and minerals contents in green and yellow vegetables","subitem_title_language":"en"}]},"item_type_id":"7","owner":"15","path":["42"],"pubdate":{"attribute_name":"公開日","attribute_value":"2014-05-28"},"publish_date":"2014-05-28","publish_status":"0","recid":"545","relation_version_is_last":true,"title":["緑黄色野菜の鮮度とビタミンCならびにミネラル類含有量の関係について"],"weko_creator_id":"15","weko_shared_id":-1},"updated":"2023-12-19T06:45:40.854862+00:00"}