{"_buckets": {"deposit": "8724afc3-393e-40e6-9082-c51444bd9be8"}, "_deposit": {"created_by": 10, "id": "74", "owners": [10], "pid": {"revision_id": 0, "type": "depid", "value": "74"}, "status": "published"}, "_oai": {"id": "oai:hakodate-jc.repo.nii.ac.jp:00000074", "sets": ["18"]}, "author_link": ["40", "64", "38", "63"], "item_10002_biblio_info_7": {"attribute_name": "書誌情報", "attribute_value_mlt": [{"bibliographicIssueDates": {"bibliographicIssueDate": "2018-03", "bibliographicIssueDateType": "Issued"}, "bibliographicPageEnd": "66", "bibliographicPageStart": "63", "bibliographicVolumeNumber": "45", "bibliographic_titles": [{"bibliographic_title": "函館短期大学紀要"}]}]}, "item_creator": {"attribute_name": "著者", "attribute_type": "creator", "attribute_value_mlt": [{"creatorNames": [{"creatorName": "伊東, 夢乃"}, {"creatorName": "イトウ, ユメノ", "creatorNameLang": "ja-Kana"}], "nameIdentifiers": [{"nameIdentifier": "63", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "伊木, 亜子"}, {"creatorName": "イギ, アコ", "creatorNameLang": "ja-Kana"}], "nameIdentifiers": [{"nameIdentifier": "38", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "Ito, Yumeno", "creatorNameLang": "en"}], "nameIdentifiers": [{"nameIdentifier": "64", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "Igi, Ako", "creatorNameLang": "en"}], "nameIdentifiers": [{"nameIdentifier": "40", "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": "2018-07-11"}], "displaytype": "detail", "download_preview_message": "", "file_order": 0, "filename": "函館短期大学紀要45（伊木）.pdf", "filesize": [{"value": "1.4 MB"}], "format": "application/pdf", "future_date_message": "", "is_thumbnail": false, "licensetype": "license_11", "mimetype": "application/pdf", "size": 1400000.0, "url": {"label": "調理実習室におけるふきんの管理に関する調査", "url": "https://hakodate-jc.repo.nii.ac.jp/record/74/files/函館短期大学紀要45（伊木）.pdf"}, "version_id": "a31ac672-b272-4fa6-8cfb-ad3c6d9af257"}]}, "item_keyword": {"attribute_name": "キーワード", "attribute_value_mlt": [{"subitem_subject": "調理実習室｜衛生管理", "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": "調理実習室におけるふきんの管理に関する調査", "item_titles": {"attribute_name": "タイトル", "attribute_value_mlt": [{"subitem_title": "調理実習室におけるふきんの管理に関する調査"}, {"subitem_title": "Study on management of towels in cooking practice room", "subitem_title_language": "en"}]}, "item_type_id": "10002", "owner": "10", "path": ["18"], "permalink_uri": "https://hakodate-jc.repo.nii.ac.jp/records/74", "pubdate": {"attribute_name": "公開日", "attribute_value": "2018-07-11"}, "publish_date": "2018-07-11", "publish_status": "0", "recid": "74", "relation": {}, "relation_version_is_last": true, "title": ["調理実習室におけるふきんの管理に関する調査"], "weko_shared_id": -1}