{"created":"2023-05-15T11:31:02.464966+00:00","id":170,"links":{},"metadata":{"_buckets":{"deposit":"ed36ee38-6bb0-4f97-9eb6-5074af359d4c"},"_deposit":{"created_by":4,"id":"170","owners":[4],"pid":{"revision_id":0,"type":"depid","value":"170"},"status":"published"},"_oai":{"id":"oai:cygnus.repo.nii.ac.jp:00000170","sets":["2:48"]},"author_link":["593","594","595"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2007-06-01","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"56","bibliographicPageEnd":"71","bibliographicPageStart":"61","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":"鳥取県内で食されている魚介類の調理・加工の状況と調理文化の地域特性を明らかにすることを目的として，鳥取県における魚介類の種類，入手方法，調理およびその加工品の利用状況，食事での位置づけ，地域特性などについて調査した．その結果，利用魚種は94種に上り，いか・えび・あじ・かれい・かに・いわしなどの順によく食されていた．調理法としては煮物・生もの・焼き物などが多く用いられ，煮付け・さしみ・塩焼きなどの料理が多く認められた．各年代とも日常食としての利用が高く約9割を占めることが確認された．","subitem_description_type":"Abstract"}]},"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":"40015538858","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_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":"松島, 文子","creatorNameLang":"ja"},{"creatorName":"マツシマ, フミコ","creatorNameLang":"ja-Kana"},{"creatorName":"MATSUSHIMA, Fumiko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"593","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"}],"nameIdentifiers":[{"nameIdentifier":"594","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"横山, 弥枝","creatorNameLang":"ja"},{"creatorName":"ヨコヤマ, ヤエ","creatorNameLang":"ja-Kana"},{"creatorName":"YOKOYAMA, Yae","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"595","nameIdentifierScheme":"WEKO"}]}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"魚介類","subitem_subject_scheme":"Other"},{"subitem_subject":"利用実態","subitem_subject_scheme":"Other"},{"subitem_subject":"地域性","subitem_subject_scheme":"Other"},{"subitem_subject":"調理文化","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":"鳥取県における魚介類利用の地域性と調理文化","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"鳥取県における魚介類利用の地域性と調理文化","subitem_title_language":"ja"},{"subitem_title":"The Regional Characteristics and Culinary Culture of Fish and Shellfish Use in Tottori Prefecture","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"4","path":["48"],"pubdate":{"attribute_name":"公開日","attribute_value":"2019-10-01"},"publish_date":"2019-10-01","publish_status":"0","recid":"170","relation_version_is_last":true,"title":["鳥取県における魚介類利用の地域性と調理文化"],"weko_creator_id":"4","weko_shared_id":-1},"updated":"2023-08-07T07:45:26.956924+00:00"}