{"created":"2023-06-20T15:14:27.080804+00:00","id":1357,"links":{},"metadata":{"_buckets":{"deposit":"11b6fada-7387-4fc5-94d8-2b25833e6aff"},"_deposit":{"created_by":12,"id":"1357","owners":[12],"pid":{"revision_id":0,"type":"depid","value":"1357"},"status":"published"},"_oai":{"id":"oai:komajo.repo.nii.ac.jp:00001357","sets":["1:95:96"]},"author_link":["2405","2406"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2018-12-25","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"1","bibliographicPageEnd":"48","bibliographicPageStart":"39","bibliographic_titles":[{}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"In Japan, there are many traditional local cuisines that were produced by historical conditions\npeculiar to the community. However, young Japanese are moving away from traditional local\ncuisines because their life styles and eating habits are changing. The purpose of this study is to\nmake clear the palatability characteristics of kenoshiru by analyzing the results of sensibility\nevaluation and sensory evaluation. 16 sensibility words were integrated into 3 dimensions using\nprincipal component analysis, and named as affinity, identity and history, respectively. There\nwas no significant difference in kenoshiru-likeness score between the usual sample and 3 samples\nwhich omitted soy product, konnyaku and burdock from the usual sample, respectively. On the\nother hand, omitting Japanese radish had kenoshiru-likeness score decrease. A prospective\ncorrelation was observed between kenoshiru-likeness score and likeability score. These suggests\nthat the most important ingredient is Japanese radish for kanoshiru, while soy product, burdock\nand konnyaku, which have been used as indispensable ingredients, may be omissible.","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.18998/00001334","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"駒沢女子（短期）大学　学長　光田　督良"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"2434-7574","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"東口, みづか"},{"creatorName":"ヒガシグチ, ミヅカ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"HIGASHIGUCHI, Mizuka","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":"2019-04-11"}],"displaytype":"detail","filename":"P039-048-東口みづか先生.pdf","filesize":[{"value":"823.0 kB"}],"format":"application/pdf","license_note":"Copy right (c) 2019 by KOMAZAWA WOMEN'S JUNIOR COLLEGE","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"本文ＰＤＦ","url":"https://komajo.repo.nii.ac.jp/record/1357/files/P039-048-東口みづか先生.pdf"},"version_id":"85c0675a-9e33-4ca9-8e3d-381d1730bcf8"}]},"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":"津軽の郷土料理“けの汁”の嗜好性に関する研究","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"津軽の郷土料理“けの汁”の嗜好性に関する研究"},{"subitem_title":"Palatability characteristics of traditional local cuisine “Kenoshiru” in Tsugaru district","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"12","path":["96"],"pubdate":{"attribute_name":"公開日","attribute_value":"2019-04-11"},"publish_date":"2019-04-11","publish_status":"0","recid":"1357","relation_version_is_last":true,"title":["津軽の郷土料理“けの汁”の嗜好性に関する研究"],"weko_creator_id":"12","weko_shared_id":-1},"updated":"2023-06-20T15:26:08.772289+00:00"}