{"created":"2023-05-15T15:15:45.393005+00:00","id":1416,"links":{},"metadata":{"_buckets":{"deposit":"8a091244-2159-4f66-9b04-d3617a733c0d"},"_deposit":{"created_by":12,"id":"1416","owners":[12],"pid":{"revision_id":0,"type":"depid","value":"1416"},"status":"published"},"_oai":{"id":"oai:obihiro.repo.nii.ac.jp:00001416","sets":["6:10"]},"author_link":["2932"],"item_3_alternative_title_1":{"attribute_name":"その他(別言語等)のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"乾燥食肉製品の品質および微生物学的特性に関する研究","subitem_alternative_title_language":"ja"}]},"item_3_date_granted_12":{"attribute_name":"学位授与年月日","attribute_value_mlt":[{"subitem_dategranted":"2009-03-23"}]},"item_3_degree_grantor_10":{"attribute_name":"学位授与機関","attribute_value_mlt":[{"subitem_degreegrantor":[{"subitem_degreegrantor_language":"ja","subitem_degreegrantor_name":"岩手大学"}]}]},"item_3_degree_name_9":{"attribute_name":"学位名","attribute_value_mlt":[{"subitem_degreename":"博士(農学)","subitem_degreename_language":"ja"}]},"item_3_description_11":{"attribute_name":"学位授与年度","attribute_value_mlt":[{"subitem_description":"2008","subitem_description_type":"Other"}]},"item_3_description_18":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_3_description_8":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"博士学位論文","subitem_description_language":"ja","subitem_description_type":"Other"},{"subitem_description":"岩手大学大学院連合農学研究科生物資源科学専攻","subitem_description_language":"ja","subitem_description_type":"Other"}]},"item_3_dissertation_number_13":{"attribute_name":"学位授与番号","attribute_value_mlt":[{"subitem_dissertationnumber":"11201甲第466号"}]},"item_3_publisher_5":{"attribute_name":"公開者","attribute_value_mlt":[{"subitem_publisher":"岩手大学大学院連合農学研究科","subitem_publisher_language":"ja"}]},"item_3_subject_20":{"attribute_name":"日本十進分類法","attribute_value_mlt":[{"subitem_subject":"498.54","subitem_subject_scheme":"NDC"}]},"item_3_version_type_19":{"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":"Serjmyadag, Dorj","creatorNameLang":"en"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2018-01-30"}],"displaytype":"detail","filename":"iwaterendai091218DORJ.pdf","filesize":[{"value":"2.1 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"iwaterendai091218DORJ.pdf","url":"https://obihiro.repo.nii.ac.jp/record/1416/files/iwaterendai091218DORJ.pdf"},"version_id":"ba021569-2518-42bd-b707-616bbae5f9a5"}]},"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":"thesis","resourceuri":"http://purl.org/coar/resource_type/c_46ec"}]},"item_title":"Studies on quality and microbiological characteristics of dry meat products","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"Studies on quality and microbiological characteristics of dry meat products","subitem_title_language":"en"}]},"item_type_id":"3","owner":"12","path":["10"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2009-12-18"},"publish_date":"2009-12-18","publish_status":"0","recid":"1416","relation_version_is_last":true,"title":["Studies on quality and microbiological characteristics of dry meat products"],"weko_creator_id":"12","weko_shared_id":-1},"updated":"2023-08-18T06:42:01.969915+00:00"}