{"@context":{"@vocab":"https://cir.nii.ac.jp/schema/1.0/","rdfs":"http://www.w3.org/2000/01/rdf-schema#","dc":"http://purl.org/dc/elements/1.1/","dcterms":"http://purl.org/dc/terms/","foaf":"http://xmlns.com/foaf/0.1/","prism":"http://prismstandard.org/namespaces/basic/2.0/","cinii":"http://ci.nii.ac.jp/ns/1.0/","datacite":"https://schema.datacite.org/meta/kernel-4/","ndl":"http://ndl.go.jp/dcndl/terms/","jpcoar":"https://github.com/JPCOAR/schema/blob/master/2.0/"},"@id":"https://cir.nii.ac.jp/crid/1361137044409791872.json","@type":"Article","productIdentifier":[{"identifier":{"@type":"DOI","@value":"10.1016/j.meatsci.2015.05.029"}},{"identifier":{"@type":"URI","@value":"https://api.elsevier.com/content/article/PII:S030917401530022X?httpAccept=text/xml"}},{"identifier":{"@type":"URI","@value":"https://api.elsevier.com/content/article/PII:S030917401530022X?httpAccept=text/plain"}}],"dc:title":[{"@value":"Development of microbial spoilage and lipid and protein oxidation in rabbit meat"}],"creator":[{"@id":"https://cir.nii.ac.jp/crid/1381137044409792004","@type":"Researcher","foaf:name":[{"@value":"K. Nakyinsige"}]},{"@id":"https://cir.nii.ac.jp/crid/1381137044409791872","@type":"Researcher","foaf:name":[{"@value":"A.Q. Sazili"}]},{"@id":"https://cir.nii.ac.jp/crid/1381137044409792002","@type":"Researcher","foaf:name":[{"@value":"Z.A. Aghwan"}]},{"@id":"https://cir.nii.ac.jp/crid/1381137044409792001","@type":"Researcher","foaf:name":[{"@value":"I. Zulkifli"}]},{"@id":"https://cir.nii.ac.jp/crid/1381137044409792003","@type":"Researcher","foaf:name":[{"@value":"Y.M. Goh"}]},{"@id":"https://cir.nii.ac.jp/crid/1381137044409791873","@type":"Researcher","foaf:name":[{"@value":"F. Abu Bakar"}]},{"@id":"https://cir.nii.ac.jp/crid/1381137044409792000","@type":"Researcher","foaf:name":[{"@value":"S.A. Sarah"}]}],"publication":{"publicationIdentifier":[{"@type":"PISSN","@value":"03091740"}],"prism:publicationName":[{"@value":"Meat Science"}],"dc:publisher":[{"@value":"Elsevier BV"}],"prism:publicationDate":"2015-10","prism:volume":"108","prism:startingPage":"125","prism:endingPage":"131"},"reviewed":"false","dc:rights":["https://www.elsevier.com/tdm/userlicense/1.0/"],"url":[{"@id":"https://api.elsevier.com/content/article/PII:S030917401530022X?httpAccept=text/xml"},{"@id":"https://api.elsevier.com/content/article/PII:S030917401530022X?httpAccept=text/plain"}],"createdAt":"2015-06-07","modifiedAt":"2022-05-11","relatedProduct":[{"@id":"https://cir.nii.ac.jp/crid/1390282679068848000","@type":"Article","resourceType":"学術雑誌論文(journal article)","relationType":["isReferencedBy"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Changes in Lipid Oxidation and Fatty Acids in Altay Sheep Fat during a Long Time of Low Temperature Storage"}]}],"dataSourceIdentifier":[{"@type":"CROSSREF","@value":"10.1016/j.meatsci.2015.05.029"},{"@type":"CROSSREF","@value":"10.5650/jos.ess16139_references_DOI_ACkz9h1ef8kzbdYaqj2meTIezY4"}]}