{"_buckets": {"deposit": "abdc578f-4753-4b7e-a719-125e6a395bf5"}, "_deposit": {"id": "2001826", "owners": [1], "pid": {"revision_id": 0, "type": "depid", "value": "2001826"}, "status": "published"}, "_oai": {"id": "oai:nagoya.repo.nii.ac.jp:02001826", "sets": ["1473"]}, "author_link": [], "control_number": "2001826", "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": "2012-03", "bibliographicIssueDateType": "Issued"}, "bibliographicPageEnd": "33", "bibliographicPageStart": "26", "bibliographicVolumeNumber": "12", "bibliographic_titles": [{"bibliographic_title": "農学国際協力", "bibliographic_titleLang": "ja"}]}]}, "item_9_description_4": {"attribute_name": "内容記述", "attribute_value_mlt": [{"subitem_description": "ラオス人民民主共和国は、海を有していない内陸国であるため河川から水揚げされる淡水魚は当地の人々の貴重なタンパク源である。しかしながら急速な経済の発展に伴うライフスタイルの変化は長年培われてきた伝統的な淡水魚食にも少なからず影響を与えてきている。そこで本研究では、ラオスにおける伝統的魚食文化の保全及び食品衛生上の観点から非加熱調理による3 種類の淡水魚料理の調理・加工法について報告した。非加熱調理による魚食としては、嗜好としての生食法と、食品を保存するための調理法として発展を遂げたようである。これまで手に入りにくかった新鮮で安全な海産魚が簡単に入手できるようになると共に、上下水道の整備により簡単にきれいな水が大量に消費できるなど、衛生的な調理環境が獲得できることにより新たなラオスの魚食文化が発展を遂げる可能性は大いに注目に値する。", "subitem_description_language": "ja", "subitem_description_type": "Abstract"}, {"subitem_description": "Lao People’s Democratic Republic is land locked country located on the center of Indochina peninsula. Laotian people easy to obtain the fishery commodities from rivers. Fresh water fishes are Laotian’s primary animal protein source. For the purpose of this study, information on the current status of the daily diet of the non-heated freshwater fish cuisine. There are two types of unheated cooking, one is nonthermal processed cooking to enjoy raw texture and taste. On the other hand, people developed cooking for preservative food. However, Marine fish is new cooking ingredient for Laotian People who like to eat fresh water fish more than marine fish. Freshwater fish is in tune with consumer tastes. However marine fish will be achieved the considerable market position of main protein resource through the low price. This price is the cheapest compare to the other main animal protein source such as beef, pork, and chicken. Now a day freshwater fish became expensive foodstuff year by year. Based on social and lifestyle changes in the 21st century, Laotian people will create new unheated food culture.", "subitem_description_language": "en", "subitem_description_type": "Abstract"}]}, "item_9_publisher_32": {"attribute_name": "出版者", "attribute_value_mlt": [{"subitem_publisher": "名古屋大学農学国際教育協力研究センター", "subitem_publisher_language": "ja"}]}, "item_9_relation_43": {"attribute_name": "関連情報", "attribute_value_mlt": [{"subitem_relation_type": "isVersionOf", "subitem_relation_type_id": {"subitem_relation_type_id_text": "https://doi.org/10.50907/jicad.12.0_26", "subitem_relation_type_select": "DOI"}}]}, "item_9_source_id_7": {"attribute_name": "収録物識別子", "attribute_value_mlt": [{"subitem_source_identifier": "1347-5096", "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": "高木, 映", "creatorNameLang": "ja"}]}, {"creatorNames": [{"creatorName": "緒方, 悠香", "creatorNameLang": "ja"}]}, {"creatorNames": [{"creatorName": "田中, 裕教", "creatorNameLang": "ja"}]}, {"creatorNames": [{"creatorName": "黒倉, 壽", "creatorNameLang": "ja"}]}, {"creatorNames": [{"creatorName": "中村, 哲", "creatorNameLang": "ja"}]}]}, "item_files": {"attribute_name": "ファイル情報", "attribute_type": "file", "attribute_value_mlt": [{"accessrole": "open_access", "date": [{"dateType": "Available", "dateValue": "2022-01-05"}], "displaytype": "detail", "download_preview_message": "", "file_order": 0, "filename": "5_ALL-JICAD_No12.pdf", "filesize": [{"value": "1.2 MB"}], "format": "application/pdf", "future_date_message": "", "is_thumbnail": false, "mimetype": "application/pdf", "size": 1200000.0, "url": {"objectType": "fulltext", "url": "https://nagoya.repo.nii.ac.jp/record/2001826/files/5_ALL-JICAD_No12.pdf"}, "version_id": "23a8760c-ddcf-46eb-8134-544a77bf5703"}]}, "item_keyword": {"attribute_name": "キーワード", "attribute_value_mlt": [{"subitem_subject": "魚醤", "subitem_subject_scheme": "Other"}, {"subitem_subject": "淡水魚", "subitem_subject_scheme": "Other"}, {"subitem_subject": "ナレズシ", "subitem_subject_scheme": "Other"}, {"subitem_subject": "発酵食品", "subitem_subject_scheme": "Other"}, {"subitem_subject": "ラオス", "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": "ラオスにおける伝統的な淡水魚食品の加工方法 : ヴィエンチャン市の家庭から見る食文化の変容", "item_titles": {"attribute_name": "タイトル", "attribute_value_mlt": [{"subitem_title": "ラオスにおける伝統的な淡水魚食品の加工方法 : ヴィエンチャン市の家庭から見る食文化の変容", "subitem_title_language": "ja"}]}, "item_type_id": "40001", "owner": "1", "path": ["1473"], "permalink_uri": "http://hdl.handle.net/2237/0002001826", "pubdate": {"attribute_name": "PubDate", "attribute_value": "2022-01-05"}, "publish_date": "2022-01-05", "publish_status": "0", "recid": "2001826", "relation": {}, "relation_version_is_last": true, "title": ["ラオスにおける伝統的な淡水魚食品の加工方法 : ヴィエンチャン市の家庭から見る食文化の変容"], "weko_shared_id": -1}