{"created":"2023-05-15T11:31:11.419502+00:00","id":335,"links":{},"metadata":{"_buckets":{"deposit":"c7845701-4fb7-4407-8a37-68669620bfd5"},"_deposit":{"created_by":4,"id":"335","owners":[4],"pid":{"revision_id":0,"type":"depid","value":"335"},"status":"published"},"_oai":{"id":"oai:cygnus.repo.nii.ac.jp:00000335","sets":["1:52"]},"author_link":["1078"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2021-07-01","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"83","bibliographicPageEnd":"21","bibliographicPageStart":"15","bibliographic_titles":[{"bibliographic_title":"鳥取看護大学・鳥取短期大学研究紀要","bibliographic_titleLang":"ja"},{"bibliographic_title":"MEMOIRS OF TOTTORI COLLEGE OF NURSING AND TOTTORI COLLEGE","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"生シイタケを製造している県内のA福祉施設では菌柄が定期的に廃棄されている.本研究では,食品ロス削減を目的に,シイタケの菌柄を使用した製品を試作し,施設職員と嗜好性に関する検討を行った.また,経営に関する専門書や文献から食品関連の新製品開発の際に検討すべき事項を抽出した.さらに,FVC を活用して原料から加工,販売・流通,消費に至るまでのフェーズを可視化した.その結果,ターゲットが明確になり,強みを付加価値として生かすことが可能となった.","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.24793/00000327","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"鳥取看護大学・鳥取短期大学","subitem_publisher_language":"ja"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA12747009","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"2189-8332","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":"山中, 珠美","creatorNameLang":"ja"},{"creatorName":"ヤマナカ, タマミ","creatorNameLang":"ja-Kana"}],"familyNames":[{"familyName":"YAMANAKA, Tamami","familyNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"1078","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":"2021-07-26"}],"displaytype":"detail","filename":"bulletin83_04.pdf","filesize":[{"value":"336.2 kB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"付加価値ある新製品開発のためのフードバリューチェーンモデルの分析と活用.pdf","url":"https://cygnus.repo.nii.ac.jp/record/335/files/bulletin83_04.pdf"},"version_id":"ab318665-a8af-4ec2-a9cf-03db1c82b67b"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"食品ロス削減","subitem_subject_scheme":"Other"},{"subitem_subject":"新製品開発","subitem_subject_scheme":"Other"},{"subitem_subject":"フード・バリュー・チェーン","subitem_subject_scheme":"Other"},{"subitem_subject":"付加価値","subitem_subject_scheme":"Other"},{"subitem_subject":"マーケティング","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":"付加価値ある新製品開発のためのフードバリューチェーンモデルの分析と活用","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"付加価値ある新製品開発のためのフードバリューチェーンモデルの分析と活用","subitem_title_language":"ja"},{"subitem_title":"Analysis Practical Use of Food Value Chain Model for Development of New Products with Added Value","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"4","path":["52"],"pubdate":{"attribute_name":"公開日","attribute_value":"2021-07-26"},"publish_date":"2021-07-26","publish_status":"0","recid":"335","relation_version_is_last":true,"title":["付加価値ある新製品開発のためのフードバリューチェーンモデルの分析と活用"],"weko_creator_id":"4","weko_shared_id":-1},"updated":"2023-08-17T07:32:34.553705+00:00"}