{"created":"2024-07-05T05:35:00.915793+00:00","id":2000186,"links":{},"metadata":{"_buckets":{"deposit":"388ad917-f686-44d3-becf-dd18850be29b"},"_deposit":{"created_by":14,"id":"2000186","owner":"14","owners":[14],"pid":{"revision_id":0,"type":"depid","value":"2000186"},"status":"published"},"_oai":{"id":"oai:meikai.repo.nii.ac.jp:02000186","sets":["1:13:1719992520952"]},"author_link":[],"control_number":"2000186","item_10006_date_granted_11":{"attribute_name":"学位授与年月日","attribute_value_mlt":[{"subitem_dategranted":"2024-03-14"}]},"item_10006_degree_grantor_9":{"attribute_name":"学位授与機関","attribute_value_mlt":[{"subitem_degreegrantor":[{"subitem_degreegrantor_language":"ja","subitem_degreegrantor_name":"明海大学"}]}]},"item_10006_degree_name_8":{"attribute_name":"学位名","attribute_value_mlt":[{"subitem_degreename":"博士(歯学)","subitem_degreename_language":"ja"}]},"item_10006_description_10":{"attribute_name":"学位授与年度","attribute_value_mlt":[{"subitem_description":"2023","subitem_description_language":"ja"}]},"item_10006_dissertation_number_12":{"attribute_name":"学位授与番号","attribute_value_mlt":[{"subitem_dissertationnumber":"32404甲第429号"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"矢尾, 喜三郎","creatorNameLang":"ja"},{"creatorName":"ヤオ, キサブロウ","creatorNameLang":"ja-Kana"}]},{"creatorNames":[{"creatorName":"YAO, Kisaburo","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":"2024-07-05"}],"displaytype":"simple","filename":"甲429矢尾 喜三郎.pdf","filesize":[{"value":"140 KB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"url":"https://meikai.repo.nii.ac.jp/record/2000186/files/甲429矢尾 喜三郎.pdf"},"version_id":"20e6525a-c25b-4359-b5bd-242c7db81edc"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"食塊形成能","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"嚥下内視鏡","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"粉砕度","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"集合度","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"food blous formation","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"videoendoscopy","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"pulverization","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"cohesiveness","subitem_subject_language":"en","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":"thesis","resourceuri":"http://purl.org/coar/resource_type/c_46ec"}]},"item_title":"食塊形成能の評価に及ぼす検査食品の色・形態・量の影響","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"食塊形成能の評価に及ぼす検査食品の色・形態・量の影響","subitem_title_language":"ja"},{"subitem_title":"Effect of color, morphology and quantity of test food on bolus formation","subitem_title_language":"en"}]},"item_type_id":"10006","owner":"14","path":["1719992520952"],"pubdate":{"attribute_name":"公開日","attribute_value":"2024-07-05"},"publish_date":"2024-07-05","publish_status":"0","recid":"2000186","relation_version_is_last":true,"title":["食塊形成能の評価に及ぼす検査食品の色・形態・量の影響"],"weko_creator_id":"14","weko_shared_id":-1},"updated":"2024-07-05T06:05:09.104939+00:00"}