{"created":"2023-07-25T10:32:24.053396+00:00","id":778,"links":{},"metadata":{"_buckets":{"deposit":"668ef7bc-471a-4279-a160-051c5c9681e0"},"_deposit":{"created_by":5,"id":"778","owners":[5],"pid":{"revision_id":0,"type":"depid","value":"778"},"status":"published"},"_oai":{"id":"oai:hju.repo.nii.ac.jp:00000778","sets":["6:161:174"]},"author_link":["6244","6245","6246","6247","6248","6249","6250","6251","6252","6253","6254","6255","6256","6257"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2007-12-20","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"89","bibliographicPageStart":"79","bibliographicVolumeNumber":"57","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":"Bulk-meal kitchens are required to maintain food samples prepared by them for later food sanitary inspection; however, the method of thawing the prepared food samples at the inspection is not specified by regulations.　We focused on this point and conducted the present experiment to investigate the appropriate thawing method.　We have used domestic minced beef available on the open market.　\nAfter freezing samples, they were thawed at 45°C, 20°C and 3°C and bacteriological examination was conducted in addition to visual inspection.　The result showed that the samples thawed at 3°C could reproduce conditions of the pre-frozen samples most stably.　The reproduced conditions included the appearance of the samples as the result of the visual inspection.　In summary, the most desirable temperature for thawing prepared foods for inspection is at 3°C.　In addition, food samples taken before freezing should be in small quantities or flattened if possible.　Such a precaution would save time in both freezing and thawing and should result in better reproducibility and rapidity required in food sanitary inspection.","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":"村上, 和保","creatorNameLang":"ja"},{"creatorName":"ムラカミ, カズヤス","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"6244","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"本松, 京子","creatorNameLang":"ja"},{"creatorName":"ホンマツ, キョウコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"6245","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"大江, 和子","creatorNameLang":"ja"},{"creatorName":"オオエ, カズコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"6246","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"笹野, 千穂","creatorNameLang":"ja"},{"creatorName":"ササノ, チホ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"6247","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"道祖, 友美","creatorNameLang":"ja"},{"creatorName":"サヤ, トモミ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"6248","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"新庄, 朗子","creatorNameLang":"ja"},{"creatorName":"シンジョウ, アキコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"6249","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"正下, 久美子","creatorNameLang":"ja"},{"creatorName":"ショウジ, クミコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"6250","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Muramami, Kazuyasu","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"6251","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Honmatsu, Kyoko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"6252","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Ohe, Kazuko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"6253","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Sasano, Chiho","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"6254","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Saya, Tomomi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"6255","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Shinjo, Akiko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"6256","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Shoge, Kumiko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"6257","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":"ronsyu57murakami.pdf","filesize":[{"value":"1.5 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"ronsyu57murakami.pdf","url":"https://hju.repo.nii.ac.jp/record/778/files/ronsyu57murakami.pdf"},"version_id":"86588452-8c43-4d5a-9755-b6fedcb01318"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"冷凍食品","subitem_subject_scheme":"Other"}]},"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":"冷凍検食の解凍条件が細菌検出精度に及ぼす影響","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"冷凍検食の解凍条件が細菌検出精度に及ぼす影響","subitem_title_language":"ja"},{"subitem_title":"The Effects of the Thawing Method of Test Food","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"5","path":["174"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2023-03-03"},"publish_date":"2023-03-03","publish_status":"0","recid":"778","relation_version_is_last":true,"title":["冷凍検食の解凍条件が細菌検出精度に及ぼす影響"],"weko_creator_id":"5","weko_shared_id":-1},"updated":"2023-09-22T06:44:24.758665+00:00"}