{"created":"2023-05-15T11:51:03.673744+00:00","id":2320,"links":{},"metadata":{"_buckets":{"deposit":"250e71f2-272e-49e2-b436-52ca7b33fff6"},"_deposit":{"created_by":4,"id":"2320","owners":[4],"pid":{"revision_id":0,"type":"depid","value":"2320"},"status":"published"},"_oai":{"id":"oai:swu.repo.nii.ac.jp:00002320","sets":["107:263:268"]},"author_link":["3826","3824","3828","3827","3823","3825"],"item_3_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1996-03-31","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"68","bibliographicPageStart":"63","bibliographicVolumeNumber":"5","bibliographic_titles":[{"bibliographic_title":"昭和女子大学大学院生活機構研究科紀要"},{"bibliographic_title":"Bulletin of the Graduate School of Human Life Sciences, Showa Women's University","bibliographic_titleLang":"en"}]}]},"item_3_description_11":{"attribute_name":"抄録(英)","attribute_value_mlt":[{"subitem_description":"Dage, which made mainly from cassava press cake, is a traditional fermented food in central Java, Indonesia, and the making method of this product is similar to Oncom and Tempeh. But these situation and making method was not yet clearly, therefore we investigated throughly to Dage and Dage making procedure and compare Dage with Tempeh.","subitem_description_type":"Other"}]},"item_3_description_15":{"attribute_name":"表示順","attribute_value_mlt":[{"subitem_description":"8","subitem_description_type":"Other"}]},"item_3_description_16":{"attribute_name":"アクセション番号","attribute_value_mlt":[{"subitem_description":"KJ00004311103","subitem_description_type":"Other"}]},"item_3_description_8":{"attribute_name":"記事種別(日)","attribute_value_mlt":[{"subitem_description":"資料","subitem_description_type":"Other"}]},"item_3_description_9":{"attribute_name":"記事種別(英)","attribute_value_mlt":[{"subitem_description":"Comment","subitem_description_type":"Other"}]},"item_3_source_id_1":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN10474552","subitem_source_identifier_type":"NCID"}]},"item_3_source_id_19":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"09182276","subitem_source_identifier_type":"ISSN"}]},"item_3_text_6":{"attribute_name":"著者所属(日)","attribute_value_mlt":[{"subitem_text_value":"ガジャマダ大学"}]},"item_3_text_7":{"attribute_name":"著者所属(英)","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"Faculty of Agricultural Technology, Gadja Mada University"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"小崎, 道雄"},{"creatorName":"コザキ, ミチオ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"飯野, 久和"},{"creatorName":"イイノ, ヒサカズ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"クスワント, カプティ ラハユ"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Kozaki, Michio","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Iino, Hisakazu","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Kuswanto, Kapti Rahayu","creatorNameLang":"en"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2017-02-16"}],"displaytype":"detail","filename":"KJ00004311103.pdf","filesize":[{"value":"465.5 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00004311103.pdf","url":"https://swu.repo.nii.ac.jp/record/2320/files/KJ00004311103.pdf"},"version_id":"56edca8d-17e1-4474-95ef-e12850f553a2"}]},"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":"インドネシアの発酵食品ダケとその製法","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"インドネシアの発酵食品ダケとその製法"},{"subitem_title":"Indonesian fermented food, Dag'e and its making","subitem_title_language":"en"}]},"item_type_id":"3","owner":"4","path":["268"],"pubdate":{"attribute_name":"公開日","attribute_value":"2017-02-16"},"publish_date":"2017-02-16","publish_status":"0","recid":"2320","relation_version_is_last":true,"title":["インドネシアの発酵食品ダケとその製法"],"weko_creator_id":"4","weko_shared_id":-1},"updated":"2023-05-15T13:19:47.359200+00:00"}