{"created":"2023-06-21T07:10:45.667609+00:00","id":41,"links":{},"metadata":{"_buckets":{"deposit":"96c9787e-067a-44cd-a026-825ce571e21f"},"_deposit":{"created_by":5,"id":"41","owners":[5],"pid":{"revision_id":0,"type":"depid","value":"41"},"status":"published"},"_oai":{"id":"oai:toshoku.repo.nii.ac.jp:00000041","sets":["1:9"]},"author_link":["87","22","84","86","88","85"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2020-03-31","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"17","bibliographicPageStart":"10","bibliographicVolumeNumber":"5","bibliographic_titles":[{"bibliographic_title":"東洋食品工業短期大学紀要"},{"bibliographic_title":"Bulletin of Toyo College of Food 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－イチゴジャムおよびマーマレードについて","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"アクティブバリア容器の保存性能 －イチゴジャムおよびマーマレードについて"},{"subitem_title":"Effects of Active Barrier Container on Quality of Foods（Evaluation of Strawberry Jam and Marmalade）","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"5","path":["9"],"pubdate":{"attribute_name":"公開日","attribute_value":"2023-03-09"},"publish_date":"2023-03-09","publish_status":"0","recid":"41","relation_version_is_last":true,"title":["アクティブバリア容器の保存性能 －イチゴジャムおよびマーマレードについて"],"weko_creator_id":"5","weko_shared_id":-1},"updated":"2023-06-21T07:12:15.763092+00:00"}