{"created":"2023-06-19T08:04:01.701635+00:00","id":2267,"links":{},"metadata":{"_buckets":{"deposit":"c465150e-c92d-4206-b940-cf24ff8052be"},"_deposit":{"created_by":11,"id":"2267","owners":[11],"pid":{"revision_id":0,"type":"depid","value":"2267"},"status":"published"},"_oai":{"id":"oai:u-kochi.repo.nii.ac.jp:00002267","sets":["10:376:394"]},"author_link":["5209","5208"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1991-03-25","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"49","bibliographicPageStart":"41","bibliographicVolumeNumber":"39","bibliographic_titles":[{"bibliographic_title":"高知女子大学紀要　自然科学編"},{"bibliographic_title":"THE BULLETIN OF KOCHI WOMEN'S UNIVERSITY Series of Natural Sciences","bibliographic_titleLang":"en"}]}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"高知女子大学"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0452-2486","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"柴山, キヨ子"},{"creatorName":"シバヤマ, キヨコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"SHIBAYAMA, Kiyoko","creatorNameLang":"en"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2020-12-01"}],"displaytype":"detail","filename":"05-自然科学編-041-049.pdf","filesize":[{"value":"413.2 kB"}],"format":"application/pdf","license_note":"Copyright© 1989 Kochi Women's University\n","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"電子レンジ調理におけるスポンジケーキの材料配合と品質について","url":"https://u-kochi.repo.nii.ac.jp/record/2267/files/05-自然科学編-041-049.pdf"},"version_id":"11d55318-e18b-402c-bf7c-716665a05a05"}]},"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":"電子レンジ調理におけるスポンジケーキの材料配合と品質について","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"電子レンジ調理におけるスポンジケーキの材料配合と品質について"},{"subitem_title":"Studies on the Ingredients and the Quality of the Sponge Cake baked in the Microwave Oven","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"11","path":["394"],"pubdate":{"attribute_name":"公開日","attribute_value":"2020-12-01"},"publish_date":"2020-12-01","publish_status":"0","recid":"2267","relation_version_is_last":true,"title":["電子レンジ調理におけるスポンジケーキの材料配合と品質について"],"weko_creator_id":"11","weko_shared_id":-1},"updated":"2023-06-19T08:44:27.737886+00:00"}