{"created":"2023-06-19T13:05:02.833556+00:00","id":1071,"links":{},"metadata":{"_buckets":{"deposit":"f1df328f-7104-4338-8068-6e7ac2cbfa28"},"_deposit":{"created_by":11,"id":"1071","owners":[11],"pid":{"revision_id":0,"type":"depid","value":"1071"},"status":"published"},"_oai":{"id":"oai:kwjc.repo.nii.ac.jp:00001071","sets":["53:73"]},"author_link":["2552","2550","2551"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2014","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"18","bibliographicPageStart":"11","bibliographicVolumeNumber":"49","bibliographic_titles":[{"bibliographic_title":"鹿児島女子短期大学紀要 "},{"bibliographic_title":"BULLETIN OF KAGOSHIMA WOMEN'S COLLEGE","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"We investigated the shelf-life of vacuum cooked foods through microbial experiments and sensory evaluation with the aim of effective mass cooking in practice of service management.The foods that were heated before and after of vacuum cooking could be kept for 7days in the refrigerator. The food that was heated after of vacuum cooking with raw food soaked in strong electrolyzed water could be kept for 3days. The foods that were no heated before and after of vacuum cooking with fresh food soaked in strong electrolyzed water could be kept for 3days.We examined effective methods of washing to decrease bacterial counts in fresh vegetable.","subitem_description_type":"Abstract"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"鹿児島女子短期大学"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN10553637","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0286-8970","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"村山, 恵美子"}],"nameIdentifiers":[{"nameIdentifier":"2550","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"純浦, めぐみ"}],"nameIdentifiers":[{"nameIdentifier":"2551","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"竹原, 小菊"}],"nameIdentifiers":[{"nameIdentifier":"2552","nameIdentifierScheme":"WEKO"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2015-05-22"}],"displaytype":"detail","filename":"05村山恵美子.pdf","filesize":[{"value":"1.3 MB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"大量調理における真空調理法の利用について ","url":"https://kwjc.repo.nii.ac.jp/record/1071/files/05村山恵美子.pdf"},"version_id":"2fdec597-1639-4417-a61a-ebb831b9ecfd"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"大量調理","subitem_subject_scheme":"Other"},{"subitem_subject":"真空調理","subitem_subject_scheme":"Other"},{"subitem_subject":"微生物検査","subitem_subject_scheme":"Other"},{"subitem_subject":"保存期間","subitem_subject_scheme":"Other"},{"subitem_subject":"官能検査","subitem_subject_scheme":"Other"},{"subitem_subject":"mass cooking","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"vacuum cooking","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"microbial examination","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"shelf-life","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"sensory evaluation","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":"大量調理における真空調理法の利用について","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"大量調理における真空調理法の利用について"},{"subitem_title":"The Use of Vacuum Cooking Method in Mass Cooking","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"11","path":["73"],"pubdate":{"attribute_name":"公開日","attribute_value":"2015-05-22"},"publish_date":"2015-05-22","publish_status":"0","recid":"1071","relation_version_is_last":true,"title":["大量調理における真空調理法の利用について"],"weko_creator_id":"11","weko_shared_id":-1},"updated":"2023-06-19T13:21:20.644552+00:00"}