{"created":"2023-05-15T11:44:28.819819+00:00","id":219,"links":{},"metadata":{"_buckets":{"deposit":"52d8e83c-44bb-48bf-9ced-aa93b7148c7c"},"_deposit":{"created_by":3,"id":"219","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"219"},"status":"published"},"_oai":{"id":"oai:musashigaoka.repo.nii.ac.jp:00000219","sets":["6:47"]},"author_link":["501","502","503","504"],"control_number":"219","item_3_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2000-03-31","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"93","bibliographicPageStart":"87","bibliographicVolumeNumber":"8","bibliographic_titles":[{"bibliographic_title":"武蔵丘短期大学紀要","bibliographic_titleLang":"ja"},{"bibliographic_title":"Bulletin of Musashigaoka College","bibliographic_titleLang":"en"}]}]},"item_3_description_11":{"attribute_name":"抄録(英)","attribute_value_mlt":[{"subitem_description":"Appropriate content of salt and seasonings in soups of mass feeding (MF) were studied and the following results were obtained. 1) The salt content in soups of MF was varied with the kind of souplmiso soup, consomme soup, Chinese soup and sumashijiru. The difference of salt centent caused by the addifion of seasonings; miso, soysouce, salt and instant powdered consomme. 2) The salt content of MF soups; misosoup, consomme soup, Chinese soup and sumashijiru were 1.0%, 0.8%, 0.7% and 0.8% respectively. 3) In quantities of food service , serving for many persons, over 600, MF soups were keeping warm with heating weakly about 60 minutes, in this process, salt content was increasing. 4) The salt content of MF soups showed low compared with that of caliculated and small feeding soup. The slow heating rate of MF influenced the condition of low salt content of MF soup. Reaults of this study is useful for preparation of the adequate of salt and seasonings in soups of mass feeding, and ivestigated the standardization of the condition for MF soups.","subitem_description_type":"Other"}]},"item_3_description_15":{"attribute_name":"表示順","attribute_value_mlt":[{"subitem_description":"13","subitem_description_type":"Other"}]},"item_3_description_16":{"attribute_name":"アクセション番号","attribute_value_mlt":[{"subitem_description":"KJ00004180607","subitem_description_type":"Other"}]},"item_3_description_8":{"attribute_name":"記事種別(日)","attribute_value_mlt":[{"subitem_description":"事例研究","subitem_description_type":"Other"}]},"item_3_source_id_1":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN10530096","subitem_source_identifier_type":"NCID"}]},"item_3_text_6":{"attribute_name":"著者所属(日)","attribute_value_mlt":[{"subitem_text_value":"武蔵野調理師専門学校"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorAlternatives":[{}],"creatorNames":[{"creatorName":"渡辺, 喜弘","creatorNameLang":"ja"},{"creatorName":"ワタナベ, ヨシヒロ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorAlternatives":[{}],"creatorNames":[{"creatorName":"鵜飼, 光子","creatorNameLang":"ja"},{"creatorName":"ウカイ, ミツコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorAlternatives":[{}],"creatorNames":[{"creatorName":"倉田, 澄子","creatorNameLang":"ja"},{"creatorName":"クラタ, スミコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorAlternatives":[{}],"creatorNames":[{"creatorName":"土田, 徹","creatorNameLang":"ja"},{"creatorName":"ツチダ, トオル","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":"2016-11-04"}],"displaytype":"detail","filename":"KJ00004180607.pdf","filesize":[{"value":"458.2 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00004180607.pdf","url":"https://musashigaoka.repo.nii.ac.jp/record/219/files/KJ00004180607.pdf"},"version_id":"63711847-6702-47d7-a724-1457cf4f3f08"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"大量調理","subitem_subject_scheme":"Other"},{"subitem_subject":"汁物","subitem_subject_scheme":"Other"},{"subitem_subject":"塩分","subitem_subject_scheme":"Other"},{"subitem_subject":"標準化","subitem_subject_scheme":"Other"},{"subitem_subject":"mass feeding","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"soup","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"salt content","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"standardization","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":"調理における汁物の塩分濃度","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title_language":"ja"},{"subitem_title_language":"en"}]},"item_type_id":"3","owner":"3","path":["47"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2016-11-04"},"publish_date":"2016-11-04","publish_status":"0","recid":"219","relation_version_is_last":true,"title":["調理における汁物の塩分濃度"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2024-02-26T06:13:53.258886+00:00"}