{"created":"2023-06-28T04:11:42.912056+00:00","id":2001795,"links":{},"metadata":{"_buckets":{"deposit":"4055418d-b29b-4916-acbc-ca8b6e445d07"},"_deposit":{"created_by":11,"id":"2001795","owners":[11],"pid":{"revision_id":0,"type":"depid","value":"2001795"},"status":"published"},"_oai":{"id":"oai:repository.ffpri.go.jp:02001795","sets":["1672893073658:1700799119462:1687925033849"]},"author_link":[],"control_number":"2001795","item_1617186331708":{"attribute_name":"Title","attribute_value_mlt":[{"subitem_title":"Cesium-137 food-processing factors and food-processing retention factors of 11 organs and 10 edible wild plant species from Japan: recipes for long-term preservation reduced the radiocesium mass the most.","subitem_title_language":"en"},{"subitem_title":"日本の山菜10種、11部位のセシウム137の食品加工係数と食品加工残存係数:長期保存のためのレシピが放射性セシウム量を最も減らした","subitem_title_language":"ja"}]},"item_1617186419668":{"attribute_name":"Creator","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"KIYONO, Yoshiyuki","creatorNameLang":"en"},{"creatorName":"清野, 嘉之","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"AKAMA, Akio","creatorNameLang":"en"},{"creatorName":"赤間, 亮夫","creatorNameLang":"ja"}]}]},"item_1617186499011":{"attribute_name":"Rights","attribute_value_mlt":[{"subitem_rights":"© 2019 森林総合研究所","subitem_rights_language":"ja"}]},"item_1617186609386":{"attribute_name":"Subject","attribute_value_mlt":[{"subitem_subject":"boiling in hot water with salt","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"desalting after prolonged salting","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Fr","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Pf","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"stringent removal using baking soda","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"soaking in hot water","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"tempura","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"塩茹で","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"塩漬け–塩抜き","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"Fr","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"Pf","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"あく抜き","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"湯浸し","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"天ぷら","subitem_subject_language":"ja","subitem_subject_scheme":"Other"}]},"item_1617186702042":{"attribute_name":"Language","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_1617187056579":{"attribute_name":"Bibliographic Information","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2019-12","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"4","bibliographicPageEnd":"380","bibliographicPageStart":"369","bibliographicVolumeNumber":"18","bibliographic_titles":[{"bibliographic_title":"Bulletin of FFPRI","bibliographic_titleLang":"en"},{"bibliographic_title":"森林総合研究所研究報告","bibliographic_titleLang":"ja"}]}]},"item_1617258105262":{"attribute_name":"Resource Type","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_1617265215918":{"attribute_name":"Version Type","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_1617353299429":{"attribute_name":"Relation","attribute_value_mlt":[{"subitem_relation_type_id":{"subitem_relation_type_id_text":"https://doi.org/10.20756/ffpri.18.4_369","subitem_relation_type_select":"DOI"}}]},"item_1617604990215":{"attribute_name":"File","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_access","date":[{"dateType":"Available","dateValue":"2023-06-28"}],"filename":"BF18-4-3.pdf","filesize":[{"value":"1.3 MB"}],"format":"application/pdf","mimetype":"application/pdf","url":{"url":"https://repository.ffpri.go.jp/record/2001795/files/BF18-4-3.pdf"},"version_id":"4dead2d5-f955-4f6a-852d-85177041a07f"}]},"item_title":"Cesium-137 food-processing factors and food-processing retention factors of 11 organs and 10 edible wild plant species from Japan: recipes for long-term preservation reduced the radiocesium mass the most.","item_type_id":"40006","owner":"11","path":["1687925033849"],"publish_date":"2023-06-28","publish_status":"0","recid":"2001795","relation_version_is_last":true,"title":["Cesium-137 food-processing factors and food-processing retention factors of 11 organs and 10 edible wild plant species from Japan: recipes for long-term preservation reduced the radiocesium mass the most."],"weko_creator_id":"11","weko_shared_id":-1},"updated":"2023-12-27T04:36:24.554706+00:00"}