{"created":"2023-07-25T09:58:24.772717+00:00","id":1482,"links":{},"metadata":{"_buckets":{"deposit":"029748aa-ccda-4d4c-88cf-380bab73551c"},"_deposit":{"created_by":15,"id":"1482","owners":[15],"pid":{"revision_id":0,"type":"depid","value":"1482"},"status":"published"},"_oai":{"id":"oai:oacis.repo.nii.ac.jp:00001482","sets":["110:111:114"]},"author_link":["2566","2567"],"item_7_alternative_title_1":{"attribute_name":"その他(別言語等)のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"すり身加工品で感知される塩味強度とテクスチャーの関係に関する研究"}]},"item_7_contributor_6":{"attribute_name":"寄与者","attribute_value_mlt":[{"contributorNames":[{"contributorName":"岡﨑, 惠美子"}],"nameIdentifiers":[{},{}]}]},"item_7_date_granted_11":{"attribute_name":"学位授与年月日","attribute_value_mlt":[{"subitem_dategranted":"2017-09-28"}]},"item_7_degree_grantor_9":{"attribute_name":"学位授与機関","attribute_value_mlt":[{"subitem_degreegrantor":[{"subitem_degreegrantor_name":"東京海洋大学"}]}]},"item_7_degree_name_8":{"attribute_name":"学位名","attribute_value_mlt":[{"subitem_degreename":"博士(海洋科学)"}]},"item_7_description_24":{"attribute_name":"注記","attribute_value_mlt":[{"subitem_description":"東京海洋大学博士学位論文 平成29年度(2017) 応用生命科学 課程博士 甲第447号 ","subitem_description_type":"Other"},{"subitem_description":"指導教員: 岡﨑惠美子","subitem_description_type":"Other"}]},"item_7_dissertation_number_12":{"attribute_name":"学位授与番号","attribute_value_mlt":[{"subitem_dissertationnumber":"12614博甲第447号"}]},"item_7_text_10":{"attribute_name":"学位授与年度","attribute_value_mlt":[{"subitem_text_value":"2017"}]},"item_7_text_22":{"attribute_name":"学位記番号","attribute_value_mlt":[{"subitem_text_value":" 海洋大博甲第447号"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"Tran, Thi My Hanh"},{"creatorName":"トラン, ティ ミ ハン","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2018-01-05"}],"displaytype":"detail","filename":"kad447a.pdf","filesize":[{"value":"173.4 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"論文要旨(kad447a.pdf)","url":"https://oacis.repo.nii.ac.jp/record/1482/files/kad447a.pdf"},"version_id":"d803985e-86a4-453b-8f22-1181a4533968"},{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2018-01-05"}],"displaytype":"detail","filename":"kad447r.pdf","filesize":[{"value":"176.8 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"論文要約(kad447r.pdf)","url":"https://oacis.repo.nii.ac.jp/record/1482/files/kad447r.pdf"},"version_id":"aa237796-1070-43bf-b30e-3d3c7d5b83cc"},{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2018-01-05"}],"displaytype":"detail","filename":"kad447e.pdf","filesize":[{"value":"173.8 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"審査結果要旨(kad447e.pdf)","url":"https://oacis.repo.nii.ac.jp/record/1482/files/kad447e.pdf"},"version_id":"2f7bc8a0-096e-4f78-b7cf-65da9145fca2"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"加熱ゲル","subitem_subject_scheme":"Other"},{"subitem_subject":"呈味性","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":"A study on the relationship between perceived saltiness and texture of surimi- based products","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"A study on the relationship between perceived saltiness and texture of surimi- based products"}]},"item_type_id":"7","owner":"15","path":["114"],"pubdate":{"attribute_name":"公開日","attribute_value":"2018-01-05"},"publish_date":"2018-01-05","publish_status":"0","recid":"1482","relation_version_is_last":true,"title":["A study on the relationship between perceived saltiness and texture of surimi- based products"],"weko_creator_id":"15","weko_shared_id":-1},"updated":"2023-07-25T10:41:17.295992+00:00"}