{"@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/1520009409907208576.json","@type":"Article","productIdentifier":[{"identifier":{"@type":"NDL_BIB_ID","@value":"5155103"}},{"identifier":{"@type":"URI","@value":"http://id.ndl.go.jp/bib/5155103"}},{"identifier":{"@type":"URI","@value":"https://ndlsearch.ndl.go.jp/books/R000000004-I5155103"}},{"identifier":{"@type":"URI","@value":"https://dl.ndl.go.jp/pid/10814118"}},{"identifier":{"@type":"NDL_BIB_ID","@value":"10814118"}},{"identifier":{"@type":"NAID","@value":"110001170011"}},{"identifier":{"@type":"URI","@value":"http://id.ndl.go.jp/digimeta/10814118"}},{"identifier":{"@type":"URI","@value":"http://dl.ndl.go.jp/info:ndljp/pid/10814118"}}],"dc:title":[{"@value":"資料 調理法の簡便化が食味に及ぼす影響--煮物,蒸し物,炊飯"},{"@language":"ja-Kana","@value":"シリョウ チョウリホウ ノ カンベンカ ガ ショクミ ニ オヨボス エイキョウ ニモノ ムシモノ スイハン"},{"@language":"ja","@value":"調理法の簡便化が食味に及ぼす影響 : 煮物,蒸し物,炊飯について"},{"@language":"en","@value":"Effects of Simple and Easy Cooking methods on Tastes : In the Boiled foods and Steamed foods, Rice cooking"}],"dcterms:alternative":[{"@value":"資料 調理法の簡便化が食味に及ぼす影響--煮物,蒸し物,炊飯"}],"dc:language":"ja","description":[{"notation":[{"@value":"コレクション : 国立国会図書館デジタルコレクション > 電子書籍・電子雑誌 > 学術機関 > 学協会"}]}],"creator":[{"@id":"https://cir.nii.ac.jp/crid/1070001202671081986","@type":"Researcher","personIdentifier":[{"@type":"NRID","@value":"9000002614725"}],"foaf:name":[{"@value":"松本 仲子"}]},{"@id":"https://cir.nii.ac.jp/crid/1582543026761939712","@type":"Researcher","foaf:name":[{"@value":"松田 康子"}]}],"publication":{"publicationIdentifier":[{"@type":"NDL_BIB_ID","@value":"000000095001"},{"@type":"ISSN","@value":"13411535"},{"@type":"LISSN","@value":"13411535"},{"@type":"NCID","@value":"AN10471022"}],"prism:publicationName":[{"@value":"日本調理科学会誌 = Journal of cookery science of Japan / 日本調理科学会 編"}],"dc:publisher":[{"@value":"東京 : 日本調理科学会"}],"prism:publicationDate":"2000-02","prism:volume":"33","prism:number":"1","prism:startingPage":"58","prism:endingPage":"65"},"url":[{"@id":"http://id.ndl.go.jp/bib/5155103"},{"@id":"https://ndlsearch.ndl.go.jp/books/R000000004-I5155103"},{"@id":"https://dl.ndl.go.jp/pid/10814118"},{"@id":"http://id.ndl.go.jp/digimeta/10814118"},{"@id":"http://dl.ndl.go.jp/info:ndljp/pid/10814118"}],"foaf:topic":[{"@id":"https://cir.nii.ac.jp/all?q=%E8%AA%BF%E7%90%86%E6%B3%95","dc:title":"調理法"},{"@id":"https://cir.nii.ac.jp/all?q=%E7%B0%A1%E4%BE%BF%E5%8C%96","dc:title":"簡便化"},{"@id":"https://cir.nii.ac.jp/all?q=%E9%A3%9F%E5%91%B3","dc:title":"食味"},{"@id":"https://cir.nii.ac.jp/all?q=%E7%85%AE%E7%89%A9","dc:title":"煮物"},{"@id":"https://cir.nii.ac.jp/all?q=%E8%92%B8%E3%81%97%E7%89%A9","dc:title":"蒸し物"},{"@id":"https://cir.nii.ac.jp/all?q=%E7%82%8A%E9%A3%AF","dc:title":"炊飯"},{"@id":"https://cir.nii.ac.jp/all?q=Cooking%20method","dc:title":"Cooking method"},{"@id":"https://cir.nii.ac.jp/all?q=Simple%20and%20Easy%20Cooking%20method","dc:title":"Simple and Easy Cooking method"},{"@id":"https://cir.nii.ac.jp/all?q=Taste","dc:title":"Taste"},{"@id":"https://cir.nii.ac.jp/all?q=Boiled%20foods","dc:title":"Boiled foods"},{"@id":"https://cir.nii.ac.jp/all?q=Steamed%20foods","dc:title":"Steamed foods"},{"@id":"https://cir.nii.ac.jp/all?q=rice%20cooking","dc:title":"rice cooking"}],"relatedProduct":[{"@id":"https://cir.nii.ac.jp/crid/1390282679717217280","@type":"Article","relationType":["isCitedBy"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Preferred Home-cooking Methods"},{"@language":"ja","@value":"家庭における調理方法の実態について"},{"@language":"ja-Kana","@value":"カテイ ニ オケル チョウリ ホウホウ ノ ジッタイ ニ ツイテ"}]},{"@id":"https://cir.nii.ac.jp/crid/1390282680175331968","@type":"Article","relationType":["isCitedBy"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Basic cooking and processing properties of Aquagas-treated food materials (Part4)-using aroid-"},{"@language":"ja","@value":"アクアガス加熱食材の基礎的調理加工特性に関する研究（第４報）―さといもについて―"},{"@language":"ja-Kana","@value":"アクアガス カネツ ショクザイ ノ キソテキ チョウリ カコウ トクセイ ニ カンスル ケンキュウ ダイ4ホウ サトイモ ニ ツイテ"}]},{"@id":"https://cir.nii.ac.jp/crid/1520009409264855296","@type":"Article","relationType":["isCitedBy"],"jpcoar:relatedTitle":[{"@value":"オニオンスープの食味および呈味成分に及ぼすコンソメ類と炒めタマネギの影響"},{"@language":"ja-Kana","@value":"オニオンスープ ノ ショクミ オヨビ テイミ セイブン ニ オヨボス コンソメルイ ト イタメ タマネギ ノ エイキョウ"},{"@language":"en","@value":"Effects of Various Kinds of Consomme and Fried Onion on the Taste and Taste Components of Onion Soup"}]},{"@id":"https://cir.nii.ac.jp/crid/1571135650101087360","@type":"Article","relationType":["cites"]},{"@id":"https://cir.nii.ac.jp/crid/1571698600054506880","@type":"Article","relationType":["cites"]},{"@id":"https://cir.nii.ac.jp/crid/1571980074879446912","@type":"Article","relationType":["cites"]},{"@id":"https://cir.nii.ac.jp/crid/1572261550007932544","@type":"Article","relationType":["cites"]}],"dataSourceIdentifier":[{"@type":"NDL_SEARCH","@value":"oai:ndlsearch.ndl.go.jp:R000000004-I5155103"},{"@type":"NDL_SEARCH","@value":"oai:ndlsearch.ndl.go.jp:R100000039-I10814118"},{"@type":"NDL_DC","@value":"info:ndljp/pid/10814118"},{"@type":"CIA","@value":"110001170011"}]}