{"created":"2023-06-21T07:29:49.341894+00:00","id":1228,"links":{},"metadata":{"_buckets":{"deposit":"1867cb91-8566-4ddf-820b-40385f42bffa"},"_deposit":{"created_by":3,"id":"1228","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"1228"},"status":"published"},"_oai":{"id":"oai:k-kentan.repo.nii.ac.jp:00001228","sets":["12:120:133"]},"author_link":["1557","1558"],"item_3_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1982-12-20","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"58","bibliographicPageStart":"51","bibliographicVolumeNumber":"33","bibliographic_titles":[{}]}]},"item_3_description_11":{"attribute_name":"抄録(英)","attribute_value_mlt":[{"subitem_description":"The volatile sulphur compounds in fresh and canned short-neck clam meats were estimated by a colorimetric method. Canned products of the clam meats were stored over a period of 50 days. The contents of hydrogen sulphide and methyl mercaptan in fresh short-neck clam meats were 7.4 μg/100g flesh and 10.0 μg/100g flesh, respectively. The contents of the two compounds in canned clam meats just after canning were much higher than those in the fresh meats. They were 167 μg/100g flesh and 42 μg/100g flesh, respectively. But, the amounts of the two in the canned meats decreased gradually with the period of storage. Dimethyl sulphide could not be detected in either fresh or canned short-neck clam meats.","subitem_description_type":"Other"}]},"item_3_description_15":{"attribute_name":"表示順","attribute_value_mlt":[{"subitem_description":"6","subitem_description_type":"Other"}]},"item_3_description_16":{"attribute_name":"アクセション番号","attribute_value_mlt":[{"subitem_description":"KJ00000066150","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":"大山, 重信"},{"creatorName":"オオヤマ, シゲノブ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"1557","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"OOYAMA, Shigenobu","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"1558","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":"KJ00000066150.pdf","filesize":[{"value":"357.1 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00000066150.pdf","url":"https://k-kentan.repo.nii.ac.jp/record/1228/files/KJ00000066150.pdf"},"version_id":"c15f6841-b3b2-4356-8d59-944e2e7df779"}]},"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 7) : Volatile Sulphur Compounds in Fresh and 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 7) : Volatile Sulphur Compounds in Fresh and Canned Edible Portion of Short-neck Clam, Tapes japonica","subitem_title_language":"en"}]},"item_type_id":"3","owner":"3","path":["133"],"pubdate":{"attribute_name":"公開日","attribute_value":"2016-07-25"},"publish_date":"2016-07-25","publish_status":"0","recid":"1228","relation_version_is_last":true,"title":["Studies on the Odour of Canned Fish (Part 7) : Volatile Sulphur Compounds in Fresh and Canned Edible Portion of Short-neck Clam, Tapes japonica"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-06-21T08:08:02.684934+00:00"}