{"created":"2023-06-21T07:29:46.272249+00:00","id":1185,"links":{},"metadata":{"_buckets":{"deposit":"ade743b7-b48f-4043-aa5e-e61b0340fd89"},"_deposit":{"created_by":3,"id":"1185","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"1185"},"status":"published"},"_oai":{"id":"oai:k-kentan.repo.nii.ac.jp:00001185","sets":["12:120:129"]},"author_link":["1494","1493"],"item_3_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1979-02-28","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"17","bibliographicPageStart":"9","bibliographicVolumeNumber":"29","bibliographic_titles":[{}]}]},"item_3_description_11":{"attribute_name":"抄録(英)","attribute_value_mlt":[{"subitem_description":"Canned mackerel was stored for 12 months. In the course of storage, volatile acidic and basic fractions were obtained several times from the canned fish meat by steam distillation, and these fractions were analyzed by gas chromatography. 1. Formic acid, acetic acid, propionic acid, and n-butyric acid wese detected in common in the volatile acidic fractions. Acrylic acid and n-caproic acid were also detected. 2. Ammonia and n-propylamine were common to the volatile basic fractions. n-Butylamine was detected, too. 3. In the all above-mentioned components, n-propylamine was the most noteworthy, because it's peak area in chromatogram increased remarkably with the time of storage.","subitem_description_type":"Other"}]},"item_3_description_15":{"attribute_name":"表示順","attribute_value_mlt":[{"subitem_description":"4","subitem_description_type":"Other"}]},"item_3_description_16":{"attribute_name":"アクセション番号","attribute_value_mlt":[{"subitem_description":"KJ00000066107","subitem_description_type":"Other"}]},"item_3_source_id_1":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN00039943","subitem_source_identifier_type":"NCID"}]},"item_3_title_3":{"attribute_name":"論文名よみ","attribute_value_mlt":[{"subitem_title":"〓"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"大山, 重信"},{"creatorName":"オオヤマ, シゲノブ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"1493","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"OOYAMA, Shigenobu","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"1494","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":"2016-07-25"}],"displaytype":"detail","filename":"KJ00000066107.pdf","filesize":[{"value":"360.4 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00000066107.pdf","url":"https://k-kentan.repo.nii.ac.jp/record/1185/files/KJ00000066107.pdf"},"version_id":"c728a62f-0262-421a-b320-b7a3d0d6f70e"}]},"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":"缶詰魚肉の香臭成分に関する研究(第4報) : サバ缶詰魚肉の揮発性酸性成分および揮発性塩基性成分","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"缶詰魚肉の香臭成分に関する研究(第4報) : サバ缶詰魚肉の揮発性酸性成分および揮発性塩基性成分"},{"subitem_title":"Studies on the Odor of Canned Fish (Part 4) : Volatile Acidic and Basic Components of Canned Mackerel","subitem_title_language":"en"}]},"item_type_id":"3","owner":"3","path":["129"],"pubdate":{"attribute_name":"公開日","attribute_value":"2016-07-25"},"publish_date":"2016-07-25","publish_status":"0","recid":"1185","relation_version_is_last":true,"title":["缶詰魚肉の香臭成分に関する研究(第4報) : サバ缶詰魚肉の揮発性酸性成分および揮発性塩基性成分"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-06-21T08:08:48.353408+00:00"}