{"created":"2023-06-21T07:29:48.481143+00:00","id":1216,"links":{},"metadata":{"_buckets":{"deposit":"4c775886-8c30-4bba-8673-112923766685"},"_deposit":{"created_by":3,"id":"1216","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"1216"},"status":"published"},"_oai":{"id":"oai:k-kentan.repo.nii.ac.jp:00001216","sets":["12:120:132"]},"author_link":["1536"],"item_3_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1981-12-25","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"33","bibliographicPageStart":"29","bibliographicVolumeNumber":"32","bibliographic_titles":[{}]}]},"item_3_description_11":{"attribute_name":"抄録(英)","attribute_value_mlt":[{"subitem_description":"The edible portion of short-neck clam was put up in cans and stored for two months at room temperature. The volatile basic fraction in the canned contents was obtained by a steam distillation method. Volatile bases in the fraction were extracted with ethyl ether, and then the ether extract was analyzed by gas chromatography as well as paper chromatography. The results obtained are as follows, 1. Ammonia and n-propylamine were detected in the ether extract by gas chromatography. Peak area of n-propylamine increased with the period of storage. 2. Only one spot was observed in paper chromatogram, and it was identified as n-propylamine.","subitem_description_type":"Other"}]},"item_3_description_15":{"attribute_name":"表示順","attribute_value_mlt":[{"subitem_description":"5","subitem_description_type":"Other"}]},"item_3_description_16":{"attribute_name":"アクセション番号","attribute_value_mlt":[{"subitem_description":"KJ00000066138","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_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"OOYAMA, Shigenobu","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"1536","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":"KJ00000066138.pdf","filesize":[{"value":"193.2 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00000066138.pdf","url":"https://k-kentan.repo.nii.ac.jp/record/1216/files/KJ00000066138.pdf"},"version_id":"bc7afd1b-ded3-4add-9bbd-0b984d8058fe"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"eng"}]},"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":"Studies on the Odour of Canned Fish (Part 6) : Volatile Basic Components in the Canned Edible Portion of Short-neck Clam, Tapes japonica","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"Studies on the Odour of Canned Fish (Part 6) : Volatile Basic Components in the Canned Edible Portion of Short-neck Clam, Tapes japonica","subitem_title_language":"en"}]},"item_type_id":"3","owner":"3","path":["132"],"pubdate":{"attribute_name":"公開日","attribute_value":"2016-07-25"},"publish_date":"2016-07-25","publish_status":"0","recid":"1216","relation_version_is_last":true,"title":["Studies on the Odour of Canned Fish (Part 6) : Volatile Basic Components in the Canned Edible Portion of Short-neck Clam, Tapes japonica"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-06-21T08:07:54.666166+00:00"}