{"created":"2024-06-10T08:44:42.116861+00:00","id":2007064,"links":{},"metadata":{"_buckets":{"deposit":"72d42610-f75c-41f9-a0ce-da540116c90c"},"_deposit":{"created_by":10,"id":"2007064","owners":[10],"pid":{"revision_id":0,"type":"depid","value":"2007064"},"status":"published"},"_oai":{"id":"oai:fra.repo.nii.ac.jp:02007064","sets":["12:14:1716950799012"]},"author_link":["3648"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1959-12","bibliographicIssueDateType":"Issued"},"bibliographicNumberOfPages":"3","bibliographicPageEnd":"88","bibliographicPageStart":"86","bibliographicVolumeNumber":"15","bibliographic_titles":[{"bibliographic_title":"東北海区水産研究所研究報告","bibliographic_titleLang":"ja"},{"bibliographic_title":"Bulletin of Tohoku Regional Fisheries Research Laboratory","bibliographic_titleLang":"en"}]}]},"item_10002_description_6":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"サンマ肉のエキス分(80%アルコール可溶物)に含まれるアミノ酸を二次元ペーパー・クロマトグラフィーによって定性的にしらべ、約14種のアミノ酸を検出した。漁獲直後から4.5日まで放置する間に魚体の鮮度の低下はみられるが、エキス分N含量、検出されるアミノ酸の種類には大きな差はみられなかった。普通肉・血合肉でも夫々のエキス分にはおなじ種類のアミノ酸が検出された。","subitem_description_language":"ja","subitem_description_type":"Abstract"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"東北海区水産研究所","subitem_publisher_language":"ja"},{"subitem_publisher":"Tohoku Regional Fisheries Research Laboratory","subitem_publisher_language":"en"}]},"item_10002_relation_16":{"attribute_name":"情報源","attribute_value_mlt":[{"subitem_relation_type_id":{"subitem_relation_type_id_text":"tnf_k_15_86","subitem_relation_type_select":"Local"}}]},"item_10002_relation_17":{"attribute_name":"関連サイト","attribute_value_mlt":[{"subitem_relation_name":[{"subitem_relation_name_language":"ja","subitem_relation_name_text":"日本農学文献記事索引(agriknowledge)"}],"subitem_relation_type_id":{"subitem_relation_type_id_text":"https://agriknowledge.affrc.go.jp/RN/2010843923","subitem_relation_type_select":"URI"}}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN00167637","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0049-402X","subitem_source_identifier_type":"PISSN"}]},"item_access_right":{"attribute_name":"アクセス権","attribute_value_mlt":[{"subitem_access_right":"metadata only access","subitem_access_right_uri":"http://purl.org/coar/access_right/c_14cb"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"Umemoto, Shigeru","creatorNameLang":"en","creatorNameType":"Organizational"},{"creatorName":"梅本, 滋","creatorNameLang":"ja","creatorNameType":"Organizational"},{"creatorName":"ウメモト, シゲル","creatorNameLang":"ja-Kana","creatorNameType":"Organizational"}],"familyNames":[{"familyName":"Umemoto","familyNameLang":"en"},{"familyName":"梅本","familyNameLang":"ja"},{"familyName":"ウメモト","familyNameLang":"ja-Kana"}],"givenNames":[{"givenName":"Shigeru","givenNameLang":"en"},{"givenName":"滋","givenNameLang":"ja"},{"givenName":"シゲル","givenNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"3648","nameIdentifierScheme":"WEKO"}]}]},"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":"サンマ肉のエキス分にみられるアミノ酸","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"サンマ肉のエキス分にみられるアミノ酸","subitem_title_language":"ja"}]},"item_type_id":"10002","owner":"10","path":["1716950799012"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2024-06-10"},"publish_date":"2024-06-10","publish_status":"0","recid":"2007064","relation_version_is_last":true,"title":["サンマ肉のエキス分にみられるアミノ酸"],"weko_creator_id":"10","weko_shared_id":-1},"updated":"2025-06-30T07:05:24.995573+00:00"}