{"created":"2023-05-15T11:31:00.309269+00:00","id":129,"links":{},"metadata":{"_buckets":{"deposit":"a8d80b2c-b264-4344-943d-9a22fee884e2"},"_deposit":{"created_by":4,"id":"129","owners":[4],"pid":{"revision_id":0,"type":"depid","value":"129"},"status":"published"},"_oai":{"id":"oai:cygnus.repo.nii.ac.jp:00000129","sets":["2:27"]},"author_link":["455","457"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2009-06-01","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"59","bibliographicPageEnd":"64","bibliographicPageStart":"53","bibliographic_titles":[{"bibliographic_title":"鳥取短期大学研究紀要","bibliographic_titleLang":"ja"},{"bibliographic_title":"MEMOIRS OF TOTTORI COLLEGE","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"鳥取県におけるかに類の漁獲量，消費量および支出金額を統計資料データから調べた．また一般家庭におけるかに類の調理方法，伝統的郷土食の特徴および地域特性，行事食への利用状況などについて調査した．鳥取県では，「松葉がに」，「親がに」「若松葉」，「べにずわいがに」などが料理に多く用いられ，とくに「ずわいがに」を用いた料理が約８割を占めた．かに料理は約85％が日常食として調理されていた．伝統的郷土食として「かに汁」「かに飯」「ゆでがに」「焼きがに」「かにすき」などの料理があり，そのほとんどが全地域に共通して認められた．","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.24793/00000122","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"鳥取短期大学","subitem_publisher_language":"ja"}]},"item_10002_relation_12":{"attribute_name":"論文ID（NAID）","attribute_value_mlt":[{"subitem_relation_type":"isIdenticalTo","subitem_relation_type_id":{"subitem_relation_type_id_text":"40016741180","subitem_relation_type_select":"NAID"}}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA12033534","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1346-3365","subitem_source_identifier_type":"PISSN"}]},"item_10002_version_type_20":{"attribute_name":"著者版フラグ","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":[{"creatorNames":[{"creatorName":"松島, 文子","creatorNameLang":"ja"},{"creatorName":"マツシマ, フミコ","creatorNameLang":"ja-Kana"},{"creatorName":"MATSUSHIMA, Fumiko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"455","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"板倉, 一枝","creatorNameLang":"ja"},{"creatorName":"イタクラ, カズエ","creatorNameLang":"ja-Kana"},{"creatorName":"ITAKURA, Kazue","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"横山, 弥枝","creatorNameLang":"ja"},{"creatorName":"ヨコヤマ, ヤエ","creatorNameLang":"ja-Kana"}],"familyNames":[{"familyName":"YOKOYAMA, Yae","familyNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"457","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":"2019-10-01"}],"displaytype":"detail","filename":"bulletin59_07.pdf","filesize":[{"value":"49.9 MB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"鳥取県におけるかに類の調理と地域特性.pdf","url":"https://cygnus.repo.nii.ac.jp/record/129/files/bulletin59_07.pdf"},"version_id":"53464d7f-4338-4ab4-8727-9636638163e4"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"かに類","subitem_subject_scheme":"Other"},{"subitem_subject":"実態調査","subitem_subject_scheme":"Other"},{"subitem_subject":"調理方法","subitem_subject_scheme":"Other"},{"subitem_subject":"地域特性","subitem_subject_scheme":"Other"},{"subitem_subject":"郷土食","subitem_subject_scheme":"Other"},{"subitem_subject":"鳥取県","subitem_subject_scheme":"Other"}]},"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":"鳥取県におけるかに類の調理と地域特性","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"鳥取県におけるかに類の調理と地域特性","subitem_title_language":"ja"},{"subitem_title":"Regional Characteristics of Cooking Crabs in Tottori Prefecture","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"4","path":["27"],"pubdate":{"attribute_name":"公開日","attribute_value":"2019-10-01"},"publish_date":"2019-10-01","publish_status":"0","recid":"129","relation_version_is_last":true,"title":["鳥取県におけるかに類の調理と地域特性"],"weko_creator_id":"4","weko_shared_id":-1},"updated":"2023-08-07T08:17:22.983375+00:00"}