{"created":"2025-03-19T01:52:28.638297+00:00","id":2013902,"links":{},"metadata":{"_buckets":{"deposit":"724ff991-d3ea-4193-9557-5a3e337abbd8"},"_deposit":{"created_by":92,"id":"2013902","owner":"92","owners":[92],"pid":{"revision_id":0,"type":"depid","value":"2013902"},"status":"published"},"_oai":{"id":"oai:fra.repo.nii.ac.jp:02013902","sets":["1:1735006234112"]},"author_link":["639","524"],"control_number":"2013902","item_10002_biblio_info_7":{"attribute_name":"bibliographic_information","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2021-11-26","bibliographicIssueDateType":"Issued"},"bibliographicNumberOfPages":"4","bibliographicPageEnd":"89","bibliographicPageStart":"86","bibliographicVolumeNumber":"62","bibliographic_titles":[{"bibliographic_title":"SH\"U\"N サスティナブルでヘルシーな “うまい” 日本の魚プロジェクトホームページ（閉鎖）","bibliographic_titleLang":"ja"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"トラフグは、魚介類のなかでもタンパク質含量の多い魚である。タンパク質は、筋肉等の組織や酵素等の構成成分として重要な栄養成分のひとつである。旬は、産卵前の冬である。この季節には身が美味しくなり、うま味と甘味があって絶品といわれる白子が大きくなる。利用に際しての留意点は、フグ毒による食中毒防止である。提供する側は、食品衛生法及び各都道府県の条例に従った処理や調理を行う。家庭では、自分で釣ったフグを調理する等の素人調理は行わない、知人から譲り受けたフグは食べないなど、フグ調理の有資格者や認定者によって処理や調理されたもの以外は食べないようにする。","subitem_description_language":"ja","subitem_description_type":"Abstract"}]},"item_10002_description_6":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"5. 健康と安全・安心\n\n　5.1 栄養機能\n　　5.1.1栄養成分\n　　5.1.2 機能性成分\n　　　5.1.2.1 タンパク質\n　　5.1.3 旬と目利きアドバイス\n　　　5.1.3.1 旬\n　　　5.1.3.2 目利きアドバイス\n\n　5.2 検査体制\n　　5.2.1 食材として供する際の留意点\n　　　5.2.1.1 安全なフグの提供\n　　　5.2.1.2 交雑種の混獲\n　　5.2.2 流通における衛生検査および関係法令\n　　5.2.3 特定の水産物に対して実施されている検査や中毒対策\n　　5.2.4 検査で陽性となった場合の処置・対応\n　　5.2.5 家庭で調理する際等の留意点\n　　　5.2.5.1 フグ毒による食中毒防止\n\n　引用文献","subitem_description_language":"ja","subitem_description_type":"TableOfContents"},{"subitem_description":"Ver.1.0.0\n編纂：岸田 達, 松川祐子, 大関芳沖\n編纂責任者：大関芳沖","subitem_description_language":"ja","subitem_description_type":"Other"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"水産研究・教育機構","subitem_publisher_language":"ja"}]},"item_10002_radio_30":{"attribute_name":"item_10002_radio_30","attribute_value_mlt":[{"subitem_radio_item":"渡邉","subitem_radio_language":"ja"}]},"item_10002_relation_16":{"attribute_name":"情報源","attribute_value_mlt":[{"subitem_relation_name":[{"subitem_relation_name_language":"ja","subitem_relation_name_text":"SH\"U\"Nプロジェクト評価結果"}],"subitem_relation_type":"isPartOf","subitem_relation_type_id":{"subitem_relation_type_id_text":"SHUN_section5_62","subitem_relation_type_select":"Local"}}]},"item_10002_version_type_20":{"attribute_name":"出版タイプ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorAffiliations":[{"affiliationNames":[{"affiliationNameLang":"ja"}]}],"creatorNames":[{"creatorName":"Murata, 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