{"created":"2023-05-15T11:44:37.101863+00:00","id":357,"links":{},"metadata":{"_buckets":{"deposit":"188c6e72-c8f3-4aec-b319-f25004c577d0"},"_deposit":{"created_by":3,"id":"357","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"357"},"status":"published"},"_oai":{"id":"oai:musashigaoka.repo.nii.ac.jp:00000357","sets":["6:53"]},"author_link":["742"],"control_number":"357","item_3_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2007-01-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"57","bibliographicPageStart":"55","bibliographicVolumeNumber":"15","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_15":{"attribute_name":"表示順","attribute_value_mlt":[{"subitem_description":"12","subitem_description_type":"Other"}]},"item_3_description_16":{"attribute_name":"アクセション番号","attribute_value_mlt":[{"subitem_description":"KJ00005088195","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":"武蔵丘短期大学食品衛生学研究室"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"岡崎, 英規","creatorNameLang":"ja"}],"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":"KJ00005088195.pdf","filesize":[{"value":"286.8 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00005088195.pdf","url":"https://musashigaoka.repo.nii.ac.jp/record/357/files/KJ00005088195.pdf"},"version_id":"e417555e-c08b-4c72-9b3e-2aae066030e7"}]},"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":"今、話題の「食品成分」情報 : 健康食品の有効性と安全性(よりよい健康生活をめざして～暮らしに活かそう健康情報～,平成19年度公開講座講演要旨)","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title_language":"ja"}]},"item_type_id":"3","owner":"3","path":["53"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2016-11-04"},"publish_date":"2016-11-04","publish_status":"0","recid":"357","relation_version_is_last":true,"title":["今、話題の「食品成分」情報 : 健康食品の有効性と安全性(よりよい健康生活をめざして～暮らしに活かそう健康情報～,平成19年度公開講座講演要旨)"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-06-26T07:18:12.454036+00:00"}