{"created":"2021-03-01T06:08:16.908515+00:00","id":4477,"links":{},"metadata":{"_buckets":{"deposit":"fb8003b8-8da7-462c-9878-ba619f74e880"},"_deposit":{"id":"4477","owners":[],"pid":{"revision_id":0,"type":"depid","value":"4477"},"status":"published"},"_oai":{"id":"oai:niigata-u.repo.nii.ac.jp:00004477","sets":["453:455","468:563:564"]},"item_6_alternative_title_1":{"attribute_name":"その他のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"筋肉内結合組織が食肉の軟らかさに果たす役割、および加圧－加熱処理による食肉の軟化"}]},"item_6_biblio_info_6":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2004-09-30","bibliographicIssueDateType":"Issued"},"bibliographic_titles":[{}]}]},"item_6_date_granted_51":{"attribute_name":"学位授与年月日","attribute_value_mlt":[{"subitem_dategranted":"2004-09-30"}]},"item_6_degree_grantor_49":{"attribute_name":"学位授与機関","attribute_value_mlt":[{"subitem_degreegrantor":[{"subitem_degreegrantor_name":"新潟大学"}]}]},"item_6_degree_name_48":{"attribute_name":"学位名","attribute_value_mlt":[{"subitem_degreename":"博士（学術）"}]},"item_6_description_5":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"新潟大学","subitem_description_type":"Other"},{"subitem_description":"平成16年9月30日","subitem_description_type":"Other"},{"subitem_description":"新大院博（学）第157号","subitem_description_type":"Other"}]},"item_6_description_53":{"attribute_name":"学位記番号","attribute_value_mlt":[{"subitem_description":"新大院博（学）甲第157号","subitem_description_type":"Other"}]},"item_6_dissertation_number_52":{"attribute_name":"学位授与番号","attribute_value_mlt":[{"subitem_dissertationnumber":"13101甲第2329号"}]},"item_6_select_19":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_select_item":"author"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"Rusman"}],"nameIdentifiers":[{"nameIdentifier":"48504","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":"2019-08-05"}],"displaytype":"detail","filename":"54G157.pdf","filesize":[{"value":"140.6 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"要旨","url":"https://niigata-u.repo.nii.ac.jp/record/4477/files/54G157.pdf"},"version_id":"e5d36501-b078-43b4-9e06-f84e6052f2d2"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"eng"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"thesis","resourceuri":"http://purl.org/coar/resource_type/c_46ec"}]},"item_title":"Role of Intramuscular Connective Tissue on Meat Tenderness and Tenderization of Meat by Pressure-Heat Treatment","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"Role of Intramuscular Connective Tissue on Meat Tenderness and Tenderization of Meat by Pressure-Heat Treatment"},{"subitem_title":"Role of Intramuscular Connective Tissue on Meat Tenderness and Tenderization of Meat by Pressure-Heat Treatment","subitem_title_language":"en"}]},"item_type_id":"6","owner":"1","path":["455","564"],"pubdate":{"attribute_name":"公開日","attribute_value":"2009-04-11"},"publish_date":"2009-04-11","publish_status":"0","recid":"4477","relation_version_is_last":true,"title":["Role of Intramuscular Connective Tissue on Meat Tenderness and Tenderization of Meat by Pressure-Heat Treatment"],"weko_creator_id":"1","weko_shared_id":2},"updated":"2022-12-15T03:37:21.282309+00:00"}