{"created":"2023-05-15T13:24:21.475697+00:00","id":74,"links":{},"metadata":{"_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":["1:18"]},"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","filename":"函館短期大学紀要45（伊木）.pdf","filesize":[{"value":"1.4 MB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","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"],"pubdate":{"attribute_name":"公開日","attribute_value":"2018-07-11"},"publish_date":"2018-07-11","publish_status":"0","recid":"74","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_creator_id":"10","weko_shared_id":-1},"updated":"2023-05-15T13:32:13.992199+00:00"}