{"created":"2023-05-15T14:06:41.277830+00:00","id":1961,"links":{},"metadata":{"_buckets":{"deposit":"4d66efaa-b75f-4e0c-9039-cc6acd7c92d8"},"_deposit":{"created_by":19,"id":"1961","owners":[19],"pid":{"revision_id":0,"type":"depid","value":"1961"},"status":"published"},"_oai":{"id":"oai:dwcla.repo.nii.ac.jp:00001961","sets":["219:349","25:28"]},"author_link":["6558","6557","6559","5939","6561","6554","6556","6555","6560"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2020-02-20","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"35","bibliographicPageStart":"30","bibliographicVolumeNumber":"53","bibliographic_titles":[{"bibliographic_title":"同志社女子大学生活科学"},{"bibliographic_title":"DWCLA human life and science","bibliographic_titleLang":"en"}]}]},"item_10002_description_19":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_10002_description_35":{"attribute_name":"ID","attribute_value_mlt":[{"subitem_description":"AA11325308-20201130-30","subitem_description_type":"Other"}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"The purpose of this study was to investigate the effects of water hardness on the physical properties of boiled beef and to clarify whether hard water is suitable for stewed dishes. Using sensory evaluation, we found that beef boiled in hard water（Ca : 300 mg/L）was evaluated more highly than beef boiled in soft water（Ca : 50 mg/L）; this was true of both the odor and taste of the beef.\nWhen beef was boiled in hard water, the protein on the surface of the beef rapidly solidified, preventing the release of components from the inside even when heated for a long time.\nThese results suggest that hard water is more suitable for beef stew than soft water.","subitem_description_type":"Abstract"}]},"item_10002_description_6":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"原著論文","subitem_description_type":"Other"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.15020/00001906","subitem_identifier_reg_type":"JaLC"}]},"item_10002_link_30":{"attribute_name":"著者 外部リンク","attribute_value_mlt":[{"subitem_link_text":"同志社女子大学研究者データベース - 村上恵","subitem_link_url":"https://research-db.dwc.doshisha.ac.jp/rd/html/japanese/researchersHtml/3041/3041_Researcher.html"}]},"item_10002_publisher_32":{"attribute_name":"出版地","attribute_value_mlt":[{"subitem_publisher":"京都"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"同志社女子大学生活科学会"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA11325308","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"13451391","subitem_source_identifier_type":"ISSN"}]},"item_10002_text_27":{"attribute_name":"著者 所属","attribute_value_mlt":[{"subitem_text_value":"同志社女子大学生活科学部食物栄養科学科"}]},"item_10002_text_28":{"attribute_name":"著者所属(翻訳)","attribute_value_mlt":[{"subitem_text_value":"Doshisha Women's College of Liberal Arts, Faculty of Human Life Science, Department of Food Science and Nutrition "}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"村上, 恵"},{"creatorName":"ムラカミ, メグミ","creatorNameLang":"ja-Kana"},{"creatorName":"MURAKAMI, Megumi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"5939","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"9000002750041","nameIdentifierScheme":"CiNii ID","nameIdentifierURI":"http://ci.nii.ac.jp/nrid/9000002750041"},{"nameIdentifier":"80340769","nameIdentifierScheme":"e-Rad","nameIdentifierURI":"https://nrid.nii.ac.jp/ja/nrid/1000080340769/"}]},{"creatorNames":[{"creatorName":"吹山, 遥香"},{"creatorName":"フキヤマ, ハルカ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"6554","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"岩井, 律子"},{"creatorName":"イワイ, リツコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"6555","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"酒井, 真奈未"},{"creatorName":"サカイ, マナミ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"6556","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"吉良, ひとみ"},{"creatorName":"キラ, ヒトミ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"6557","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"HUKIYAMA, Haruka","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"6558","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"IWAI, Ritsuko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"6559","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"SAKAI, Manami","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"6560","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"KIRA, Hitomi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"6561","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":"2020-12-02"}],"displaytype":"detail","filename":"AA11325308-20201130-30.pdf","filesize":[{"value":"1.5 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"水の硬度が牛肉の煮込みに及ぼす影響","url":"https://dwcla.repo.nii.ac.jp/record/1961/files/AA11325308-20201130-30.pdf"},"version_id":"7dc7e4d0-e83b-4b3a-b74b-83f45a63e82b"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"water hardness","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"beef","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"boil","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"sensory evaluation","subitem_subject_language":"en","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":"水の硬度が牛肉の煮込みに及ぼす影響","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"水の硬度が牛肉の煮込みに及ぼす影響"},{"subitem_title":"Effect of water hardness on the boiled beef","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"19","path":["28","349"],"pubdate":{"attribute_name":"公開日","attribute_value":"2020-12-02"},"publish_date":"2020-12-02","publish_status":"0","recid":"1961","relation_version_is_last":true,"title":["水の硬度が牛肉の煮込みに及ぼす影響"],"weko_creator_id":"19","weko_shared_id":-1},"updated":"2023-05-15T14:33:21.893516+00:00"}