{"created":"2023-05-15T14:59:40.978831+00:00","id":319,"links":{},"metadata":{"_buckets":{"deposit":"d550a97f-4a55-46ac-a439-beb7a94dab0d"},"_deposit":{"created_by":9,"id":"319","owners":[9],"pid":{"revision_id":0,"type":"depid","value":"319"},"status":"published"},"_oai":{"id":"oai:kamakura-wu.repo.nii.ac.jp:00000319","sets":["1:52"]},"author_link":["1062","1063"],"item_3_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2007-03-31","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"14","bibliographicPageEnd":"87","bibliographicPageStart":"79","bibliographic_titles":[{"bibliographic_title":"鎌倉女子大学紀要"},{"bibliographic_title":"The journal of Kamakura Women's University","bibliographic_titleLang":"en"}]}]},"item_3_description_10":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"寿司製品は持ち帰り商品として人気があるが、品質および安全性の確保が難しい食品である。一方、それら寿司製品の消費期限は、経験に基づき設定している場合が多く、実態に合わせた科学的根拠のある期限設定が望まれる。そこで、データの蓄積を目的に、29種の寿司製品を対象にして異なる保存温度における微生物学的動態を調査した。その結果、微生物学的品質は、原材料の取り扱いと購入後の保存温度に影響を受け、製品個々の実態に合わせた期限設定が必要であることが認められた。"}]},"item_3_description_11":{"attribute_name":"抄録(英)","attribute_value_mlt":[{"subitem_description":"Sushi is popular as take-out food, but quality control is difficult. On the other hand, setting of a consumption time limit of the sushi is experiential, a time limit setting with scientific grounds is necessary. Therefore I tested 29 kinds of sushi and investigated the microbiological change at different storage temperatures. As a result, microbiological quality was affected by the number of the bacteria and the storage temperature after the purchase of food, and that setting individual storage temperature was necessary to determine the time limits."}]},"item_3_source_id_1":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN10434900","subitem_source_identifier_type":"NCID"}]},"item_3_source_id_19":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"09199780","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"吉田, 啓子"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Yoshida, Keiko","creatorNameLang":"en"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2017-05-30"}],"displaytype":"detail","filename":"KJ00004699631.pdf","filesize":[{"value":"528.6 kB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"KJ00004699631.pdf","url":"https://kamakura-wu.repo.nii.ac.jp/record/319/files/KJ00004699631.pdf"},"version_id":"7d8b587f-74dd-4f20-893f-bb59d6d8c69b"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"消費期限"},{"subitem_subject":"寿司製品"},{"subitem_subject":"温度管理"},{"subitem_subject":"微生物学的調査"},{"subitem_subject":"consumption time limit"},{"subitem_subject":"sushi of a retail stage"},{"subitem_subject":"controlled storage temperature"},{"subitem_subject":"microbiological investigation"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_title":"小売段階における寿司製品の消費期限について","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"小売段階における寿司製品の消費期限について"},{"subitem_title":"A consumption time limit of sushi in a retail stage"}]},"item_type_id":"3","owner":"9","path":["52"],"pubdate":{"attribute_name":"公開日","attribute_value":"2017-05-30"},"publish_date":"2017-05-30","publish_status":"0","recid":"319","relation_version_is_last":true,"title":["小売段階における寿司製品の消費期限について"],"weko_creator_id":"9","weko_shared_id":-1},"updated":"2023-05-15T15:22:40.225960+00:00"}