{"created":"2023-06-19T07:03:44.340972+00:00","id":6162,"links":{},"metadata":{"_buckets":{"deposit":"53638ce0-047a-4fde-ace8-11677aa1b4ec"},"_deposit":{"created_by":3,"id":"6162","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"6162"},"status":"published"},"_oai":{"id":"oai:rakuno.repo.nii.ac.jp:00006162","sets":["9:10:18:19"]},"author_link":["19849","19848","19847","19846"],"item_2_biblio_info_9":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2018-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"8","bibliographicPageStart":"1","bibliographicVolumeNumber":"15","bibliographic_titles":[{"bibliographic_title":"Food Structure"}]}]},"item_2_description_43":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"subitem_description":"Article","subitem_description_type":"Other"}]},"item_2_publisher_36":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"Elsevier B.V."}]},"item_2_relation_11":{"attribute_name":"ISBN","attribute_value_mlt":[{"subitem_relation_type_id":{"subitem_relation_type_id_text":"2213-3291","subitem_relation_type_select":"ISBN"}}]},"item_2_relation_14":{"attribute_name":"DOI","attribute_value_mlt":[{"subitem_relation_type_id":{"subitem_relation_type_id_text":"http://dx.doi.org/10.1016/j.foostr.2018.01.001","subitem_relation_type_select":"DOI"}}]},"item_access_right":{"attribute_name":"アクセス権","attribute_value_mlt":[{"subitem_access_right":"metadata only access","subitem_access_right_uri":"http://purl.org/coar/access_right/c_14cb"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"Iwasaki, Tomohito"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Masuda, Yasuyuki"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Hasegawa, Yasuhiro"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Maeda, Naoyuki"}],"nameIdentifiers":[{}]}]},"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":"journal article","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"Effect of actomyosin form extracted from skeletal fast muscle on the structural and rheological properties of heat-induced gels","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"Effect of actomyosin form extracted from skeletal fast muscle on the structural and rheological properties of heat-induced gels"}]},"item_type_id":"2","owner":"3","path":["19"],"pubdate":{"attribute_name":"公開日","attribute_value":"2020-02-26"},"publish_date":"2020-02-26","publish_status":"0","recid":"6162","relation_version_is_last":true,"title":["Effect of actomyosin form extracted from skeletal fast muscle on the structural and rheological properties of heat-induced gels"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-06-19T07:46:44.271269+00:00"}