{"created":"2023-07-25T10:13:58.025267+00:00","id":1313,"links":{},"metadata":{"_buckets":{"deposit":"0d353db9-b4d5-4ed7-8d6b-717df135311e"},"_deposit":{"created_by":7,"id":"1313","owners":[7],"pid":{"revision_id":0,"type":"depid","value":"1313"},"status":"published"},"_oai":{"id":"oai:h-bunkyo.repo.nii.ac.jp:00001313","sets":["50:336:339"]},"author_link":[],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1983-12-05","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"103","bibliographicPageStart":"97","bibliographicVolumeNumber":"18","bibliographic_titles":[{"bibliographic_title":"広島文教女子大学紀要","bibliographic_titleLang":"ja"},{"bibliographic_title":"Bulletin of Hiroshima Bunkyo Women's University","bibliographic_titleLang":"en"}]}]},"item_10002_description_19":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":" The food poisoning bacteria, Escherichia sp., Staphylococcus sp., and Salmonella sp., in foods and food materials were investigated from 1981 to 1982. None of Escherichia sp. separated was found to be enterotoxigenic, and four of Staphylococcus sp., separated were identified as Staphylococcus aureus. Some Salmonella sp. were also separated.","subitem_description_language":"en","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.51095/kiyo.18.04","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"広島文教女子大学 : 広島文教女子大学短期大学部","subitem_publisher_language":"ja"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN00213880","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0389858X","subitem_source_identifier_type":"PISSN"}]},"item_10002_subject_21":{"attribute_name":"日本十進分類法","attribute_value_mlt":[{"subitem_subject":"490","subitem_subject_scheme":"NDC"}]},"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":"三好, 康之","creatorNameLang":"ja"},{"creatorName":"ミヨシ, ヤスタカ","creatorNameLang":"ja-Kana"},{"creatorName":"Miyoshi, Yasutaka","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"畑田, 美佐子","creatorNameLang":"ja"},{"creatorName":"ハタダ, ミサコ","creatorNameLang":"ja-Kana"},{"creatorName":"Hatada, Misako","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"食物栄養学科食品衛生学研究室","creatorNameLang":"ja"},{"creatorName":"ショクモツエイヨウガッカショクヒンエイセイガクケンキュウシツ","creatorNameLang":"ja-Kana"},{"creatorName":"Department of Food Hygiene Faculty of Food and Nutrition Hiroshima Bunkyo Women's College","creatorNameLang":"en"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2023-02-03"}],"displaytype":"detail","filename":"kenkyukiyo18(miyoshi).PDF","filesize":[{"value":"425.6 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"kenkyukiyo18(miyoshi).PDF","url":"https://h-bunkyo.repo.nii.ac.jp/record/1313/files/kenkyukiyo18(miyoshi).PDF"},"version_id":"548f8907-3dd9-48ad-a3d5-d70fe8450bff"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"食中毒","subitem_subject_language":"ja","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":"食中毒多発期における食品の食中毒細菌による汚染実態調査について (そのⅢ)","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"食中毒多発期における食品の食中毒細菌による汚染実態調査について (そのⅢ)","subitem_title_language":"ja"},{"subitem_title":"An Investigation of the Seasonal Production of Food Poisons by Bacteria, with Special Emphasis on the Periods of High Poison Production (Ⅲ)","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"7","path":["339"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2023-02-03"},"publish_date":"2023-02-03","publish_status":"0","recid":"1313","relation_version_is_last":true,"title":["食中毒多発期における食品の食中毒細菌による汚染実態調査について (そのⅢ)"],"weko_creator_id":"7","weko_shared_id":-1},"updated":"2024-09-03T07:40:00.945937+00:00"}