{"created":"2023-06-20T15:13:29.681802+00:00","id":213,"links":{},"metadata":{"_buckets":{"deposit":"ead4c216-058c-4d09-850f-dc8f1a327a47"},"_deposit":{"created_by":3,"id":"213","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"213"},"status":"published"},"_oai":{"id":"oai:komajo.repo.nii.ac.jp:00000213","sets":["2:7:19"]},"author_link":["328","327"],"item_3_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1978-11-30","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"A15","bibliographicPageStart":"A11","bibliographicVolumeNumber":"12","bibliographic_titles":[{}]}]},"item_3_description_10":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"屠殺直後の白色レグホンの肉を細断し混合して均一にした1部(200g)をとりスープを調製し,残部は10℃の冷蔵庫で4日間保ってその間に24時間毎に1部をとりだしスープを調製し,材料肉の鮮度とスープ中の灰分, K, Na, Ca,およびPの含量の関係を検討した。また,一方,市販のブロイラー肉も入手直後から同様におこなった。材料肉の鮮度が低くなると a)材料肉の遊離アミンは増加した。b)スープ中の灰分, K, Na, CaおよびP量はいずれも減少した。C)スープの灰分中のK, Na, CaおよびPの含量率は低下した。d)スープ中のK/Na値およびCa/P値は一定値を保っていた。本研究は昭和51年11月13日,日本栄養・食糧学会,第18回関東支部例会(於 東邦大学医学部)で発表した。","subitem_description_type":"Other"}]},"item_3_description_15":{"attribute_name":"表示順","attribute_value_mlt":[{"subitem_description":"12","subitem_description_type":"Other"}]},"item_3_description_16":{"attribute_name":"アクセション番号","attribute_value_mlt":[{"subitem_description":"KJ00004009861","subitem_description_type":"Other"}]},"item_3_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.18998/00000207","subitem_identifier_reg_type":"JaLC"}]},"item_3_source_id_1":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN00093381","subitem_source_identifier_type":"NCID"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"舟木, 行雄"},{"creatorName":"フナキ, ユキオ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"327","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Funaki, Yukio","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"328","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":"2016-08-04"}],"displaytype":"detail","filename":"KJ00004009861.pdf","filesize":[{"value":"196.1 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00004009861.pdf","url":"https://komajo.repo.nii.ac.jp/record/213/files/KJ00004009861.pdf"},"version_id":"86e2d180-addb-4fd4-a152-88cf266c3d86"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_title":"鶏肉の鮮度とスープの無機質含量の関係","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"鶏肉の鮮度とスープの無機質含量の関係"},{"subitem_title":"Effect of Freshness of Chicken on the Minerals content in Soup","subitem_title_language":"en"}]},"item_type_id":"3","owner":"3","path":["19"],"pubdate":{"attribute_name":"公開日","attribute_value":"2016-08-04"},"publish_date":"2016-08-04","publish_status":"0","recid":"213","relation_version_is_last":true,"title":["鶏肉の鮮度とスープの無機質含量の関係"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-06-20T15:29:18.723842+00:00"}