{"created":"2023-05-15T08:37:05.495217+00:00","id":148,"links":{},"metadata":{"_buckets":{"deposit":"095031ab-448b-4998-b341-6087bf92d0d8"},"_deposit":{"created_by":10,"id":"148","owners":[10],"pid":{"revision_id":0,"type":"depid","value":"148"},"status":"published"},"_oai":{"id":"oai:narasaho-c.repo.nii.ac.jp:00000148","sets":["7:24"]},"author_link":["529","528"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1997-12-25","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"7","bibliographicPageEnd":"9","bibliographicPageStart":"1","bibliographic_titles":[{"bibliographic_title":"研究紀要"},{"bibliographic_title":"Bulletin of Studies","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"The aim of this study is to research the ventilation requirements for odor control in kitchen. In this paper, the emission rate and characteristics of typical cooking odors in Japanese kitchens were evaluated by ａ sensory odor test. The tested odors were from grilled fish, miso soup and curry stew.Results showed that the emission rate of these odors is too enormous to dilute to the threshold concentration level for residents and that the characteristics of these odors are different from one another.","subitem_description_type":"Abstract"}]},"item_10002_description_6":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"論文","subitem_description_type":"Other"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"奈良佐保女学院短期大学"}]},"item_access_right":{"attribute_name":"アクセス権","attribute_value_mlt":[{"subitem_access_right":"metadata only access","subitem_access_right_uri":"http://purl.org/coar/access_right/c_14cb"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"松井, 静子"},{"creatorName":"マツイ, シズコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"528","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"MATSUI, Shizuko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"529","nameIdentifierScheme":"WEKO"}]}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"kitchen","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"odor control","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"cooking odor","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"evaluation of odor","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"ventilation requirement","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":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"厨房における臭気制御のための必要換気量に関する研究 ―調理臭の発生量と臭気特性ー","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"厨房における臭気制御のための必要換気量に関する研究 ―調理臭の発生量と臭気特性ー"},{"subitem_title":"Ventilation Requirements for Odor Control in Kitchen　ーEmission Rate and Characteristics of Cooking Odorー","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"10","path":["24"],"pubdate":{"attribute_name":"公開日","attribute_value":"2016-11-02"},"publish_date":"2016-11-02","publish_status":"0","recid":"148","relation_version_is_last":true,"title":["厨房における臭気制御のための必要換気量に関する研究 ―調理臭の発生量と臭気特性ー"],"weko_creator_id":"10","weko_shared_id":-1},"updated":"2023-05-15T08:50:29.851333+00:00"}