{"created":"2022-01-25T01:58:33.090031+00:00","id":2001460,"links":{},"metadata":{"_buckets":{"deposit":"0209d937-e2fa-4c72-9d74-d238a51cd618"},"_deposit":{"id":"2001460","owners":[1],"pid":{"revision_id":0,"type":"depid","value":"2001460"},"status":"published"},"_oai":{"id":"oai:u-ryukyu.repo.nii.ac.jp:02001460","sets":["1642837622505:1642837745608:1642837751924","1642838403551:1642838405037"]},"author_link":[],"item_1617186331708":{"attribute_name":"Title","attribute_value_mlt":[{"subitem_1551255647225":"にがうり果実飲料の嗜好について","subitem_1551255648112":"ja"},{"subitem_1551255647225":"On the Preference of Balsam Pear Juice","subitem_1551255648112":"en"}]},"item_1617186419668":{"attribute_name":"Creator","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"外間, ゆき","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"桂, 正子","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"東盛, キヨ子","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"Hokama, Yuki","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"Katsura, Masako","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"Higashimori, Kiyoko","creatorNameLang":"en"}]}]},"item_1617186476635":{"attribute_name":"Access Rights","attribute_value_mlt":[{"subitem_1522299639480":"open access","subitem_1600958577026":"http://purl.org/coar/access_right/c_abf2"}]},"item_1617186626617":{"attribute_name":"Description","attribute_value_mlt":[{"subitem_description":"生にがうりと電子レンジ加熱処理にがうりを用いて果実飲料を作り，その嗜好度とビタミンＣ含有量を測定し比較した。\\nまた，酸味料と香料の配合を検討しその嗜好度についても調査を行い次の結果を得た。\\n(1)にがうりの電子レンジ加熱処理と無処理の間に識別上，嗜好上の有意差はみられなかった。したがって殺菌を目的に電子レンジ加熱処理が行える。\\n(2)酸味料ではクエン酸が好まれた。\\n(3)香料はバニラが好まれ，ついでパイナップル，レモンの順であった。\\n(4)果実飲料のビタミンＣ含有量は13mg％で測定値と計算値の差はほとんどみられなかった。","subitem_description_type":"Other"},{"subitem_description":"紀要論文","subitem_description_type":"Other"}]},"item_1617186643794":{"attribute_name":"Publisher","attribute_value_mlt":[{"subitem_1522300295150":"ja","subitem_1522300316516":"琉球大学教育学部"}]},"item_1617186702042":{"attribute_name":"Language","attribute_value_mlt":[{"subitem_1551255818386":"jpn"}]},"item_1617186783814":{"attribute_name":"Identifier","attribute_value_mlt":[{"subitem_identifier_type":"HDL","subitem_identifier_uri":"http://hdl.handle.net/20.500.12000/1342"}]},"item_1617186920753":{"attribute_name":"Source Identifier","attribute_value_mlt":[{"subitem_1522646500366":"ISSN","subitem_1522646572813":"0386-5746"},{"subitem_1522646500366":"NCID","subitem_1522646572813":"AN00250446"}]},"item_1617186941041":{"attribute_name":"Source Title","attribute_value_mlt":[{"subitem_1522650068558":"ja","subitem_1522650091861":"琉球大学教育学部紀要 第二部"}]},"item_1617187056579":{"attribute_name":"Bibliographic Information","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1979-12","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"23","bibliographicPageEnd":"230","bibliographicPageStart":"227"}]},"item_1617258105262":{"attribute_name":"Resource Type","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_1617265215918":{"attribute_name":"Version Type","attribute_value_mlt":[{"subitem_1522305645492":"NA","subitem_1600292170262":"http://purl.org/coar/version/c_be7fb7dd8ff6fe43"}]},"item_1617605131499":{"attribute_name":"File","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_access","filename":"Vol23p227.pdf","mimetype":"application/pdf","url":{"objectType":"fulltext","url":"https://u-ryukyu.repo.nii.ac.jp/record/2001460/files/Vol23p227.pdf"},"version_id":"fdb1bca5-f338-46a5-9d55-fc1ee280370b"}]},"item_title":"にがうり果実飲料の嗜好について","item_type_id":"15","owner":"1","path":["1642837751924","1642838405037"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2007-08-08"},"publish_date":"2007-08-08","publish_status":"0","recid":"2001460","relation_version_is_last":true,"title":["にがうり果実飲料の嗜好について"],"weko_creator_id":"1","weko_shared_id":-1},"updated":"2022-10-31T00:48:37.802200+00:00"}