{"created":"2023-05-15T11:33:57.653826+00:00","id":242,"links":{},"metadata":{"_buckets":{"deposit":"aed4c6a0-c9b3-49f5-80df-601d1aff9abf"},"_deposit":{"created_by":2,"id":"242","owners":[2],"pid":{"revision_id":0,"type":"depid","value":"242"},"status":"published"},"_oai":{"id":"oai:cur-ren.repo.nii.ac.jp:00000242","sets":["2:35:40"]},"author_link":["5359","5358"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1974-03-20","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"24","bibliographicPageStart":"20","bibliographicVolumeNumber":"5","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":"かん詰食品中のスズの溶出については現在，清涼飲料水で150ppm以下と規定されているだけで，それ以外のかん詰食品に対してはなんらの規制もなされていない。\nこのスズの定量には従来フェニルフルオロン法1）が多く用いられており，さらに現在では原子吸光法2凹こよる方法も行なわれだした。これらの方法と同時に今回衛生試験法で採用されたサリチリデンアミノー2一チオフェノール比色法4｝がある。そこでこの方法を使って市販のかん詰食品のスズの溶出量の測定を試みたので報告する。","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":"板野　道弘"}]},"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":"490","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":"板野, 道弘"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Itano, Michihiro","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":"2018-10-03"}],"displaytype":"detail","filename":"J05_020_024.pdf","filesize":[{"value":"175.2 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"J05_020_024.pdf","url":"https://cur-ren.repo.nii.ac.jp/record/242/files/J05_020_024.pdf"},"version_id":"58eb1e7f-9f60-47cb-bb16-c4823aac56fa"}]},"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":"サリチリデンアミノー2一チオフェノール比色法によるかん詰食品中の溶出スズに関する研究","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"サリチリデンアミノー2一チオフェノール比色法によるかん詰食品中の溶出スズに関する研究"}]},"item_type_id":"10002","owner":"2","path":["40"],"pubdate":{"attribute_name":"公開日","attribute_value":"2018-10-03"},"publish_date":"2018-10-03","publish_status":"0","recid":"242","relation_version_is_last":true,"title":["サリチリデンアミノー2一チオフェノール比色法によるかん詰食品中の溶出スズに関する研究"],"weko_creator_id":"2","weko_shared_id":-1},"updated":"2023-05-15T17:54:34.811073+00:00"}