{"created":"2023-07-25T10:32:38.880506+00:00","id":1033,"links":{},"metadata":{"_buckets":{"deposit":"8b8a8579-d88b-46c0-8873-02d0a476bda4"},"_deposit":{"created_by":5,"id":"1033","owners":[5],"pid":{"revision_id":0,"type":"depid","value":"1033"},"status":"published"},"_oai":{"id":"oai:hju.repo.nii.ac.jp:00001033","sets":["6:161:217"]},"author_link":["6908","6909"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1964-12-20","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"125","bibliographicPageStart":"123","bibliographicVolumeNumber":"14","bibliographic_titles":[{"bibliographic_title":"広島女学院大学論集"}]}]},"item_10002_description_19":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"Chinese cabbage raw，steamed for 1，5 ，10 and 30 min. were studied microscopically. It was found that as the time for cooking was increased the pa1isade and spongy parenchyma cells tended to loosen and coagulate as compared to the raw state. Translucency of the epiderma1 cells and changes in the chloroplasts were also observed.","subitem_description_type":"Abstract"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"広島女学院大学"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0374-8057","subitem_source_identifier_type":"ISSN"}]},"item_10002_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":"平原, 幸枝","creatorNameLang":"ja"},{"creatorName":"ヒラハラ, サチエ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"6908","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Hirahara, Sachiye","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"6909","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":"2023-03-03"}],"displaytype":"detail","filename":"ronsyu14hirahara.pdf","filesize":[{"value":"268.7 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"ronsyu14hirahara.pdf","url":"https://hju.repo.nii.ac.jp/record/1033/files/ronsyu14hirahara.pdf"},"version_id":"a43dde1e-65e1-4ff9-9028-aca140a71cc0"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"Chinese Cabbage","subitem_subject_scheme":"Other"},{"subitem_subject":"Cooking","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":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"Some Findings in Chinese Cabbage during Cooking","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"Some Findings in Chinese Cabbage during Cooking","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"5","path":["217"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2023-03-03"},"publish_date":"2023-03-03","publish_status":"0","recid":"1033","relation_version_is_last":true,"title":["Some Findings in Chinese Cabbage during Cooking"],"weko_creator_id":"5","weko_shared_id":-1},"updated":"2023-10-11T07:38:19.731380+00:00"}