{"created":"2023-05-15T15:15:23.462169+00:00","id":977,"links":{},"metadata":{"_buckets":{"deposit":"c3a93941-6ced-4404-8022-09b67acd649c"},"_deposit":{"created_by":12,"id":"977","owners":[12],"pid":{"revision_id":0,"type":"depid","value":"977"},"status":"published"},"_oai":{"id":"oai:obihiro.repo.nii.ac.jp:00000977","sets":["5"]},"author_link":["113","302"],"item_2_alternative_title_1":{"attribute_name":"その他（別言語等）のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Relationships between objective evaluation value of beef carcass cross section and eating 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