{"created":"2023-06-19T07:03:50.192913+00:00","id":6299,"links":{},"metadata":{"_buckets":{"deposit":"0a96668f-018f-479c-ab22-bd9229fad213"},"_deposit":{"created_by":3,"id":"6299","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"6299"},"status":"published"},"_oai":{"id":"oai:rakuno.repo.nii.ac.jp:00006299","sets":["9:10:18:19"]},"author_link":["20255","20253","20254","20252"],"item_2_alternative_title_22":{"attribute_name":"その他のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Mechanism of Natural Cheese Making"}]},"item_2_biblio_info_9":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2018-06","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"6","bibliographicPageEnd":"184","bibliographicPageStart":"179","bibliographicVolumeNumber":"91","bibliographic_titles":[{"bibliographic_title":"色材協会誌"}]}]},"item_2_description_43":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"subitem_description":"Article","subitem_description_type":"Other"}]},"item_2_full_name_3":{"attribute_name":"著者別名","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"20254","nameIdentifierScheme":"WEKO"}],"names":[{"name":"TOCHIHARA, Takashi"}]},{"nameIdentifiers":[{"nameIdentifier":"20255","nameIdentifierScheme":"WEKO"}],"names":[{"name":"TAKEDA, Yasuyuki"}]}]},"item_2_publisher_36":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"色材協会"}]},"item_2_relation_11":{"attribute_name":"ISBN","attribute_value_mlt":[{"subitem_relation_type_id":{"subitem_relation_type_id_text":"0010-180X","subitem_relation_type_select":"ISBN"}}]},"item_2_relation_14":{"attribute_name":"DOI","attribute_value_mlt":[{"subitem_relation_type_id":{"subitem_relation_type_id_text":"https://doi.org/10.4011/shikizai.91.179","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":"栃原, 孝志"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"竹田, 保之"}],"nameIdentifiers":[{}]}]},"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":"journal article","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"ナチュラルチーズ製造のメカニズム","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"ナチュラルチーズ製造のメカニズム"}]},"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":"6299","relation_version_is_last":true,"title":["ナチュラルチーズ製造のメカニズム"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-06-19T07:45:14.114505+00:00"}