{"created":"2023-06-20T15:13:41.734265+00:00","id":459,"links":{},"metadata":{"_buckets":{"deposit":"3c6286b6-08c4-4b19-832b-d372938571b2"},"_deposit":{"created_by":3,"id":"459","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"459"},"status":"published"},"_oai":{"id":"oai:komajo.repo.nii.ac.jp:00000459","sets":["2:7:34"]},"author_link":["721","718","720","719"],"item_3_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1994-03-03","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"75","bibliographicPageStart":"73","bibliographicVolumeNumber":"27","bibliographic_titles":[{}]}]},"item_3_description_10":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"市販野菜の硝酸塩含量を測定し次の結果を得た。(1) 野菜の硝酸塩含量は野菜の種類によって大きく異なり同じ種類の野菜でも個体差、部位による差、収穫期による差が大きかった。(2) 一般に有色野菜の葉菜類には硝酸塩含量が多く、特に茎には3000～5000ppmの硝酸塩が含まれていた。(3) 硝酸塩含量の多い葉菜類もゆでて水にさらすことにより硝酸塩含量は半減した。(4) 果菜類の硝酸塩含量は100～400ppm程度で少なかった。(5) 加熱処理をしない冷凍野菜は、生より硝酸塩含量が多い傾向にあると推測されたが、加熱処理した冷凍野菜は生より硝酸塩含量が少なかった。","subitem_description_type":"Other"}]},"item_3_description_15":{"attribute_name":"表示順","attribute_value_mlt":[{"subitem_description":"13","subitem_description_type":"Other"}]},"item_3_description_16":{"attribute_name":"アクセション番号","attribute_value_mlt":[{"subitem_description":"KJ00004250953","subitem_description_type":"Other"}]},"item_3_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.18998/00000453","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":"下橋, 淳子"},{"creatorName":"シモハシ, アツコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"寺田 和子"},{"creatorName":"テラダ, カズコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Shimohashi, Atsuko","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Terada Kazuko","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":"2016-08-04"}],"displaytype":"detail","filename":"KJ00004250953.pdf","filesize":[{"value":"243.6 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00004250953.pdf","url":"https://komajo.repo.nii.ac.jp/record/459/files/KJ00004250953.pdf"},"version_id":"e7bd0b94-d895-4196-98ff-f3446687ce94"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_title":"市販野菜に含まれる硝酸塩量","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"市販野菜に含まれる硝酸塩量"},{"subitem_title":"Nitrate Content in Marketable Vegetables","subitem_title_language":"en"}]},"item_type_id":"3","owner":"3","path":["34"],"pubdate":{"attribute_name":"公開日","attribute_value":"2016-08-04"},"publish_date":"2016-08-04","publish_status":"0","recid":"459","relation_version_is_last":true,"title":["市販野菜に含まれる硝酸塩量"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-06-20T15:32:36.658107+00:00"}