{"created":"2023-05-15T14:45:12.216765+00:00","id":201,"links":{},"metadata":{"_buckets":{"deposit":"5f47ab13-ff54-461c-b689-224f1025c598"},"_deposit":{"created_by":3,"id":"201","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"201"},"status":"published"},"_oai":{"id":"oai:k-junshin.repo.nii.ac.jp:00000201","sets":[]},"author_link":["1029","1028","1177","1027","1025","1030","1176","1178","1026"],"item_1_biblio_info_14":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2010-01-31","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"135","bibliographicPageStart":"125","bibliographicVolumeNumber":"40","bibliographic_titles":[{"bibliographic_title":"研究紀要"}]}]},"item_1_creator_6":{"attribute_name":"著者名(日)","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"進藤, 智子"}],"nameIdentifiers":[{"nameIdentifier":"1025","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"小田, 春生"}],"nameIdentifiers":[{"nameIdentifier":"1026","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"進藤, 穣"}],"nameIdentifiers":[{"nameIdentifier":"1027","nameIdentifierScheme":"WEKO"}]}]},"item_1_creator_7":{"attribute_name":"著者名よみ","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"シンドウ, トモコ"}],"nameIdentifiers":[{"nameIdentifier":"1176","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"オダ, ハルオ"}],"nameIdentifiers":[{"nameIdentifier":"1177","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"シンドウ, ジョウ"}],"nameIdentifiers":[{"nameIdentifier":"1178","nameIdentifierScheme":"WEKO"}]}]},"item_1_creator_8":{"attribute_name":"著者名(英)","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"Shindo, Tomoko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"1028","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Oda, Haruo","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"1029","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Shindo, Jo ","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"1030","nameIdentifierScheme":"WEKO"}]}]},"item_1_description_1":{"attribute_name":"ページ属性","attribute_value_mlt":[{"subitem_description":"P(論文)","subitem_description_type":"Other"}]},"item_1_description_11":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"　トビウオの加工残さいおよび糖蜜を原料とし，８.５％の低塩分で，臭みがかなり低減され，冷奴や刺身のかけ醤油としての利用が可能なトビウオ魚醤油の調味料としての利用が大豆醤油の場合と同じように受け入れられ，さらに全国的な消費拡大を図るうえで購入層を推定するために横浜市で嗜好調査を行なった。\n　その結果，魚醤油における「塩辛さ」の評価は，大豆醤油に見られる地域的嗜好性は見出せず，「魚の好き嫌い」と魚醤油の「旨味」，「香り」および「総合評価」項目において何れとも相関性が得られなかった。しかし，「塩辛さ」は「国民栄養調査の１日の塩分摂取量の分布」と，「旨味」および「香り」は「鮮魚の購入頻度の分布」と相関する傾向が認められた。","subitem_description_type":"Other"}]},"item_1_source_id_13":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN00271490","subitem_source_identifier_type":"NCID"}]},"item_1_text_9":{"attribute_name":"著者所属(日)","attribute_value_mlt":[{"subitem_text_value":"鹿児島純心女子短期大学生活学科"},{"subitem_text_value":"たねがしま魚醤株式会社"},{"subitem_text_value":"鹿児島大学水産学部"}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2014-07-31"}],"displaytype":"detail","filename":"kiyo_40_11.pdf","filesize":[{"value":"628.3 kB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"kiyo_40_11","url":"https://k-junshin.repo.nii.ac.jp/record/201/files/kiyo_40_11.pdf"},"version_id":"9575cd8a-2a2d-4f80-baaa-240bc660d038"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"トビウオ魚醤","subitem_subject_scheme":"Other"},{"subitem_subject":"嗜好性","subitem_subject_scheme":"Other"},{"subitem_subject":"特性","subitem_subject_scheme":"Other"},{"subitem_subject":"購入層","subitem_subject_scheme":"Other"}]},"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":"トビウオ魚醤油の嗜好性における特性","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"トビウオ魚醤油の嗜好性における特性"},{"subitem_title":"Specific Property of Preference in Fish Sauce Prepared from Flying Fish","subitem_title_language":"en"}]},"item_type_id":"1","owner":"3","path":["37"],"pubdate":{"attribute_name":"公開日","attribute_value":"2010-01-31"},"publish_date":"2010-01-31","publish_status":"0","recid":"201","relation_version_is_last":true,"title":["トビウオ魚醤油の嗜好性における特性"],"weko_creator_id":"3","weko_shared_id":3},"updated":"2023-05-15T15:25:03.028257+00:00"}