{"@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/1521699229869160448.json","@type":"Article","productIdentifier":[{"identifier":{"@type":"NDL_BIB_ID","@value":"025152555"}},{"identifier":{"@type":"URI","@value":"http://id.ndl.go.jp/bib/025152555"}},{"identifier":{"@type":"URI","@value":"https://ndlsearch.ndl.go.jp/books/R000000004-I025152555"}},{"identifier":{"@type":"NAID","@value":"40019945750"}}],"dc:title":[{"@value":"各社の製品・サービス紹介"},{"@language":"ja-Kana","@value":"カクシャ ノ セイヒン ・ サービス ショウカイ"}],"dcterms:alternative":[{"@value":"各社の製品・サービス紹介"},{"@value":"Products and services informations"},{"@value":"特集 食品のおいしさを創る増粘多糖類"},{"@language":"ja-Kana","@value":"トクシュウ ショクヒン ノ オイシサ オ ツクル ゾウネン タトウルイ"}],"dc:language":"ja","publication":{"publicationIdentifier":[{"@type":"NDL_BIB_ID","@value":"000000042542"},{"@type":"ISSN","@value":"09112286"},{"@type":"LISSN","@value":"09112286"},{"@type":"NCID","@value":"AN10015985"}],"prism:publicationName":[{"@value":"フードケミカル = A Technical journal on food chemistry & chemicals"}],"dc:publisher":[{"@value":"東京 : 食品化学新聞社"}],"prism:publicationDate":"2014-01","prism:volume":"30","prism:number":"1","prism:startingPage":"37","prism:endingPage":"50"},"url":[{"@id":"http://id.ndl.go.jp/bib/025152555"},{"@id":"https://ndlsearch.ndl.go.jp/books/R000000004-I025152555"}],"dataSourceIdentifier":[{"@type":"NDL_SEARCH","@value":"oai:ndlsearch.ndl.go.jp:R000000004-I025152555"},{"@type":"CIA","@value":"40019945750"}]}