{"created":"2023-05-15T09:57:03.241708+00:00","id":807,"links":{},"metadata":{"_buckets":{"deposit":"7cd6d24f-5ed9-4b03-808d-cf28e94f993d"},"_deposit":{"created_by":5,"id":"807","owner":"5","owners":[5],"pid":{"revision_id":0,"type":"depid","value":"807"},"status":"published"},"_oai":{"id":"oai:miyazaki-u.repo.nii.ac.jp:00000807","sets":["74","74:26"]},"author_link":["4870","5020","5021","5022","4866"],"item_10001_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2007-08","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"8","bibliographicPageEnd":"1291","bibliographicPageStart":"1285","bibliographicVolumeNumber":"20","bibliographic_titles":[{"bibliographic_title":"Asian-Australasian journal of animal sciences","bibliographic_titleLang":"en"},{"bibliographic_title":"Asian-Aust. J. Anim. Sci.","bibliographic_titleLang":"en"}]}]},"item_10001_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"Asian-Australasian Association of Animal Production Societies","subitem_publisher_language":"en"}]},"item_10001_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA10742423","subitem_source_identifier_type":"NCID"}]},"item_10001_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"10112367","subitem_source_identifier_type":"ISSN"}]},"item_10001_version_type_20":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"Kawahara, S.","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"4870","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Ahhmed, A. M.","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"5020","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Ohta, K.","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"5021","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Nakade, K.","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"5022","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Muguruma, M.","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"4866","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":"2020-06-21"}],"displaytype":"detail","filename":"2983muguruma.pdf","filesize":[{"value":"115.3 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"2983muguruma.pdf","url":"https://miyazaki-u.repo.nii.ac.jp/record/807/files/2983muguruma.pdf"},"version_id":"beaf0cb6-8a81-4b07-b2e9-38b3fbf77baa"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"Texture, Chicken, Pork, Microbial Transglutaminase, Gel Improvement, Protein Crosslinking","subitem_subject_language":"en","subitem_subject_scheme":"Other"}]},"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":"Inconsistency in the Improvements of Gel Strength in Chicken and Pork Sausages Induced by Microbial Transglutaminase","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"Inconsistency in the Improvements of Gel Strength in Chicken and Pork Sausages Induced by Microbial Transglutaminase","subitem_title_language":"en"}]},"item_type_id":"10001","owner":"5","path":["74","26"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2010-08-03"},"publish_date":"2010-08-03","publish_status":"0","recid":"807","relation_version_is_last":true,"title":["Inconsistency in the Improvements of Gel Strength in Chicken and Pork Sausages Induced by Microbial Transglutaminase"],"weko_creator_id":"5","weko_shared_id":-1},"updated":"2023-07-29T23:04:21.588118+00:00"}