{"created":"2023-06-21T07:29:47.595368+00:00","id":1203,"links":{},"metadata":{"_buckets":{"deposit":"97e84dbc-44f0-483c-9d83-8afad1415b3c"},"_deposit":{"created_by":3,"id":"1203","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"1203"},"status":"published"},"_oai":{"id":"oai:k-kentan.repo.nii.ac.jp:00001203","sets":["12:120:131"]},"author_link":["1518","1517"],"item_3_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1981-01-20","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"10","bibliographicPageStart":"1","bibliographicVolumeNumber":"31","bibliographic_titles":[{}]}]},"item_3_description_11":{"attribute_name":"抄録(英)","attribute_value_mlt":[{"subitem_description":"Canned cuttlefish was stored for two months at 37℃, and the volatile acidic and basic fractions from the fish were obtained by steam distilation method. The fractions were analyzed by gas chromatography. 1. Formic acid, acetic acid, propionic acid, and n-butyric acid were detected in the volatile acidic fraction. The number of peak in chromatogram as well as peak area increased with the period of storage. 2. Ammonia, n-propylamine, and trimethylamine were identified in the basic fraction. The number of peak at the beginning of storage was four, but it increased to seven in two months. The peak area for n-propylamine became 6.6 times in the period. In view of the increase of peak area, n-propylamine was the most notable component in the volatile basic fraction. 3. Examination of neutral fraction seems to be very important in order to find out some specific components responsible for the odor of cuttlefish and it's canned prouct.","subitem_description_type":"Other"}]},"item_3_description_15":{"attribute_name":"表示順","attribute_value_mlt":[{"subitem_description":"3","subitem_description_type":"Other"}]},"item_3_description_16":{"attribute_name":"アクセション番号","attribute_value_mlt":[{"subitem_description":"KJ00000066125","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":"1517","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"OOYAMA, Shigenobu","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"1518","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":"KJ00000066125.pdf","filesize":[{"value":"370.8 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00000066125.pdf","url":"https://k-kentan.repo.nii.ac.jp/record/1203/files/KJ00000066125.pdf"},"version_id":"cf75c9c0-c1f1-4797-a229-6f5878b6d0c5"}]},"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5報) : イカ缶詰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5報) : イカ缶詰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 5) : Volatile Acidic and Basic Components of Canned Cuttlefish","subitem_title_language":"en"}]},"item_type_id":"3","owner":"3","path":["131"],"pubdate":{"attribute_name":"公開日","attribute_value":"2016-07-25"},"publish_date":"2016-07-25","publish_status":"0","recid":"1203","relation_version_is_last":true,"title":["缶詰魚肉の香臭成分に関する研究(第5報) : イカ缶詰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":"2023-06-21T08:08:21.236251+00:00"}