{"_buckets": {"deposit": "f5ca699a-6a69-4e4a-bd37-2d6f67910802"}, "_deposit": {"id": "2001783", "owners": [1], "pid": {"revision_id": 0, "type": "depid", "value": "2001783"}, "status": "published"}, "_oai": {"id": "oai:nagoya.repo.nii.ac.jp:02001783", "sets": ["2651"]}, "author_link": [], "control_number": "2001783", "item_1615768549627": {"attribute_name": "出版タイプ", "attribute_value_mlt": [{"subitem_version_resource": "http://purl.org/coar/version/c_970fb48d4fbd8a85", "subitem_version_type": "VoR"}]}, "item_9_biblio_info_6": {"attribute_name": "書誌情報", "attribute_value_mlt": [{"bibliographicIssueDates": {"bibliographicIssueDate": "1958-02-15", "bibliographicIssueDateType": "Issued"}, "bibliographicIssueNumber": "2", "bibliographicPageEnd": "365", "bibliographicPageStart": "360", "bibliographicVolumeNumber": "9", "bibliographic_titles": [{"bibliographic_title": "Memoirs of the Faculty of Engineering, Nagoya University", "bibliographic_titleLang": "en"}]}]}, "item_9_description_4": {"attribute_name": "内容記述", "attribute_value_mlt": [{"subitem_description": "The fatty oil contained in dried fish has various influences upon the quality of dried fish. Particularly the discoloration of dried fish, the deterioration of its nutritional value and the development of toxicity caused by the oxidation of oil are a matter of vital importance. According to Nonaka et al., some carbonyl compounds formed by the oxidation of oil are responsible as the primary cause for the discoloration of dried fish. Saruya et al. and Matsuhashi et al. found butylated hydroxyanisole and butylated hydroxytoluene to be effective to inhibit the discoloration of dried fish. The nutritional value of oxidized oils has been studied by many authors. A recent work of Kaneda et at. confirmed that among the oxidation products of various types from the highly unsaturated fish oil fatty acids, the peroxides show the most strong toxicity in the biological test on rat. This study has been undertaken with the object of contributing to the improvement of the quality of dried fish. At the outset of this study, the oils extracted from the saury which had been dried to varying extents were analyzed.", "subitem_description_language": "en", "subitem_description_type": "Abstract"}]}, "item_9_identifier_registration": {"attribute_name": "ID登録", "attribute_value_mlt": [{"subitem_identifier_reg_text": "10.18999/memfenu.9.2.360", "subitem_identifier_reg_type": "JaLC"}]}, "item_9_publisher_32": {"attribute_name": "出版者", "attribute_value_mlt": [{"subitem_publisher": "Faculty of Engineering, Nagoya University", "subitem_publisher_language": "en"}]}, "item_9_source_id_7": {"attribute_name": "収録物識別子", "attribute_value_mlt": [{"subitem_source_identifier": "0027-7657", "subitem_source_identifier_type": "PISSN"}]}, "item_access_right": {"attribute_name": "アクセス権", "attribute_value_mlt": [{"subitem_access_right": "open access", "subitem_access_right_uri": "http://purl.org/coar/access_right/c_abf2"}]}, "item_creator": {"attribute_name": "著者", "attribute_type": "creator", "attribute_value_mlt": [{"creatorNames": [{"creatorName": "SHIMO-OKA, Tsutomu", "creatorNameLang": "en"}]}, {"creatorNames": [{"creatorName": "TOYAMA, Yoshiyuki", "creatorNameLang": "en"}]}]}, "item_files": {"attribute_name": "ファイル情報", "attribute_type": "file", "attribute_value_mlt": [{"accessrole": "open_access", "date": [{"dateType": "Available", "dateValue": "2021-12-22"}], "displaytype": "detail", "download_preview_message": "", "file_order": 0, "filename": "9-2-16.pdf", "filesize": [{"value": "856 KB"}], "format": "application/pdf", "future_date_message": "", "is_thumbnail": false, "mimetype": "application/pdf", "size": 856000.0, "url": {"objectType": "fulltext", "url": "https://nagoya.repo.nii.ac.jp/record/2001783/files/9-2-16.pdf"}, "version_id": "682a7acb-af6b-43ec-a73c-6af29257ec25"}]}, "item_language": {"attribute_name": "言語", "attribute_value_mlt": [{"subitem_language": "eng"}]}, "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": "Some notes on oils extracted from dried saury", "item_titles": {"attribute_name": "タイトル", "attribute_value_mlt": [{"subitem_title": "Some notes on oils extracted from dried saury", "subitem_title_language": "en"}]}, "item_type_id": "40001", "owner": "1", "path": ["2651"], "permalink_uri": "https://doi.org/10.18999/memfenu.9.2.360", "pubdate": {"attribute_name": "PubDate", "attribute_value": "2021-12-22"}, "publish_date": "2021-12-22", "publish_status": "0", "recid": "2001783", "relation": {}, "relation_version_is_last": true, "title": ["Some notes on oils extracted from dried saury"], "weko_shared_id": -1}