{"created":"2023-05-15T11:33:56.539501+00:00","id":225,"links":{},"metadata":{"_buckets":{"deposit":"f4c3613b-3966-4b7f-b2f6-2af7afead345"},"_deposit":{"created_by":2,"id":"225","owners":[2],"pid":{"revision_id":0,"type":"depid","value":"225"},"status":"published"},"_oai":{"id":"oai:cur-ren.repo.nii.ac.jp:00000225","sets":["2:35:37"]},"author_link":["5279","5280"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1971-03-20","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"58","bibliographicPageStart":"50","bibliographicVolumeNumber":"2","bibliographic_titles":[{"bibliographic_title":"中国短期大学紀要"},{"bibliographic_title":"Journal of Chugoku Junior College","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"新しく開発された植物蛋白食品に対しては，意識的，無意識的な先入観があって，それが大きく個人の摂取行動を左右していると考えられる。新しい蛋白食品を本格的に人間の食生活の中へ組みこむ場合，最大の難関は嗜好の点にあるといわれており，人工肉はある意味で食品加工に関する最初のinnovation となる可能性があることも指摘されている（青木1970）。新しい食品の定着過程に内在するこのような抵抗は，それに対する個人の嗜好\nとイメージを調査することによって，ある程度明らかにすることができるであろう。さらに，実際に人工肉の栄養的価値を講義し，実物を観察させ，それを用いて調理し，試食するという一連の経験は，いかなる効果を生むであろうか。各人のえがいていたイメージは，いかなる方向に変容するであろうか。本研究は調理実習における一つの試みとして，人工肉の嗜好と受容に関与する諸要因を検討するために計画された。","subitem_description_type":"Abstract"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"中国短期大学"}]},"item_10002_rights_15":{"attribute_name":"権利","attribute_value_mlt":[{"subitem_rights":"大羽　和子"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN00382345","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0914-1227","subitem_source_identifier_type":"ISSN"}]},"item_10002_subject_21":{"attribute_name":"日本十進分類法","attribute_value_mlt":[{"subitem_subject":"580","subitem_subject_scheme":"NDC"}]},"item_10002_text_24":{"attribute_name":"出版者（英）","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"Chugoku Junior Cllege"}]},"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":"大羽, 和子"}],"nameIdentifiers":[{"nameIdentifier":"5279","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Ohba, Kazuko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"5280","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":"2018-10-03"}],"displaytype":"detail","filename":"J02_050_058.pdf","filesize":[{"value":"320.1 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"J02_050_058.pdf","url":"https://cur-ren.repo.nii.ac.jp/record/225/files/J02_050_058.pdf"},"version_id":"c1340fe6-23ce-449f-8238-733956ff6f1b"}]},"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":"人工肉の嗜好と受容に関する調査の試み","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"人工肉の嗜好と受容に関する調査の試み"}]},"item_type_id":"10002","owner":"2","path":["37"],"pubdate":{"attribute_name":"公開日","attribute_value":"2018-10-03"},"publish_date":"2018-10-03","publish_status":"0","recid":"225","relation_version_is_last":true,"title":["人工肉の嗜好と受容に関する調査の試み"],"weko_creator_id":"2","weko_shared_id":-1},"updated":"2023-05-15T17:55:56.519303+00:00"}