{"_buckets": {"deposit": "1f2c6640-ce76-426f-9c05-ac0c26ef0e7e"}, "_deposit": {"id": "10577", "owners": [], "pid": {"revision_id": 0, "type": "depid", "value": "10577"}, "status": "published"}, "_oai": {"id": "oai:soar-ir.repo.nii.ac.jp:00010577", "sets": []}, "author_link": ["33436", "33437"], "item_1628147817048": {"attribute_name": "出版タイプ", "attribute_value_mlt": [{"subitem_version_resource": "http://purl.org/coar/version/c_970fb48d4fbd8a85", "subitem_version_type": "VoR"}]}, "item_6_biblio_info_6": {"attribute_name": "書誌情報", "attribute_value_mlt": [{"bibliographicIssueDates": {"bibliographicIssueDate": "1997-09-25", "bibliographicIssueDateType": "Issued"}, "bibliographicIssueNumber": "1", "bibliographicPageEnd": "10", "bibliographicPageStart": "1", "bibliographicVolumeNumber": "34", "bibliographic_titles": [{"bibliographic_title": "信州大学農学部紀要"}]}]}, "item_6_description_20": {"attribute_name": "抄録", "attribute_value_mlt": [{"subitem_description": "長野県伊那市において，信州ダチョウ研究会の会員をパネラーとして，ダチョウ肉料理の嗜好調査を行った。ダチョウ肉の刺身，カツ，たたき，寿司，ステーキ，カルパッチョおよびサウスウエストローストの７つの料理を嗜好調査に用いた。　ダチョウ肉の刺身，カツ，たたき，寿司およびステーキの５つの料理と，馬肉の刺身，トンカツ，牛肉のたたき，マグロ寿司，牛肉ステーキとをそれぞれ比較した。その結果，外観，テクスチャー，フレーバー，味および総合評価のいずれにおいても，寿司を除く４種類の肉料理で，ダチョウ肉を用いた料理が他の肉よりも嗜好性が高かった。年齢が上がる程，ダチョウ肉の刺身，カツおよびたたきの嗜好性は高くなった。　７種類のダチョウ肉料理の中で，嗜好性の高かった料理は，たたき，カツ，刺身，ステーキの４種類であった。カルパッチョは，女性に最も好まれる料理であった。", "subitem_description_language": "ja", "subitem_description_type": "Abstract"}]}, "item_6_description_30": {"attribute_name": "資源タイプ（コンテンツの種類）", "attribute_value_mlt": [{"subitem_description": "Article", "subitem_description_type": "Other"}]}, "item_6_description_31": {"attribute_name": "フォーマット：mimeタイプ", "attribute_value_mlt": [{"subitem_description": "application/pdf", "subitem_description_type": "Other"}]}, "item_6_description_5": {"attribute_name": "引用", "attribute_value_mlt": [{"subitem_description": "信州大学農学部紀要. 34(1): 1-10 (1997)", "subitem_description_type": "Other"}]}, "item_6_publisher_4": 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"nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "唐澤,  豊"}], "nameIdentifiers": [{"nameIdentifier": "33437", "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": "2015-09-25"}], "displaytype": "detail", "download_preview_message": "", "file_order": 0, "filename": "v34n01_01.pdf", "filesize": [{"value": "906.1 kB"}], "format": "application/pdf", "future_date_message": "", "is_thumbnail": false, "licensetype": "license_note", "mimetype": "application/pdf", "size": 906100.0, "url": {"label": "v34n01_01.pdf", "url": "https://soar-ir.repo.nii.ac.jp/record/10577/files/v34n01_01.pdf"}, "version_id": "85f2c416-d517-4ab5-858e-c51c830d0d2a"}]}, "item_keyword": {"attribute_name": "キーワード", "attribute_value_mlt": [{"subitem_subject": "ダチョウ", "subitem_subject_scheme": "Other"}, {"subitem_subject": "肉", "subitem_subject_scheme": 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