{"created":"2023-05-15T09:05:46.559575+00:00","id":255,"links":{},"metadata":{"_buckets":{"deposit":"77ae1b4c-98cb-454f-84ad-63a712f02394"},"_deposit":{"created_by":16,"id":"255","owners":[16],"pid":{"revision_id":0,"type":"depid","value":"255"},"status":"published"},"_oai":{"id":"oai:kanazawa-bidai.repo.nii.ac.jp:00000255","sets":["6:49"]},"author_link":["454","455"],"control_number":"255","item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1986-03-25","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"90","bibliographicPageStart":"83","bibliographicVolumeNumber":"30","bibliographic_titles":[{"bibliographic_title":"学報","bibliographic_titleLang":"ja"},{"bibliographic_title":"Bulletin of Kanazawa College of Art","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"Traditional foods are cooked fundamentally based on the freshness and nature of the materials used. Together with the right combination among various kinds of tablewares wich are made of porcelain, wood, bamboo and metal, they are visually characterized as the foods to see. Our study is to find out the color formation on the traditional foods by means of scientific approarch. By using the method of mesh-analysis, chromaticity diagram was plotted by the dots measured by colorimetry. Instrument- HITACHI 607 COLOR ANALIZER NIPPON DENSHOKU Z-Σ80 DIFFERENCE METER","subitem_description_type":"Abstract"}]},"item_10002_description_6":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"Traditional foods are cooked fundamentally based on the freshness and nature of the materials used. Together with the right combination among various kinds of tablewares wich are made of porcelain, wood, bamboo and metal, they are visually characterized as the foods to see. Our study is to find out the color formation on the traditional foods by means of scientific approarch. By using the method of mesh-analysis, chromaticity diagram was plotted by the dots measured by colorimetry. Instrument- HITACHI 607 COLOR ANALIZER NIPPON DENSHOKU Z-Σ80 DIFFERENCE METER","subitem_description_type":"Other"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.15103/00000247","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"金沢美術工芸大学"}]},"item_10002_relation_12":{"attribute_name":"論文ID（NAID）","attribute_value_mlt":[{"subitem_relation_type_id":{"subitem_relation_type_id_text":"110004686718","subitem_relation_type_select":"NAID"}}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN10225569","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"04513215","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"森, 嘉紀","creatorNameLang":"ja"},{"creatorName":"モリ, ヨシノリ","creatorNameLang":"ja-Kana"},{"creatorName":"MORI, Yoshinori","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"山岸, 政雄","creatorNameLang":"ja"},{"creatorName":"ヤマギシ, マサオ","creatorNameLang":"ja-Kana"},{"creatorName":"YAMAGISHI, Masao","creatorNameLang":"en"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2017-10-31"}],"displaytype":"detail","filename":"KJ00004261749.pdf","filesize":[{"value":"2.0 MB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"金沢美術工芸大学学報","url":"https://kanazawa-bidai.repo.nii.ac.jp/record/255/files/KJ00004261749.pdf"},"version_id":"2eed155a-1c11-4654-9648-2f7eec10beeb"}]},"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":"日本伝統食の色彩研究 : 金沢を事例として","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"日本伝統食の色彩研究 : 金沢を事例として","subitem_title_language":"ja"},{"subitem_title":"COLOR STUDY OF JAPANESE TRADITIONAL FOODS : IN CASE OF KANAZAWA","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"16","path":["49"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2017-10-31"},"publish_date":"2017-10-31","publish_status":"0","recid":"255","relation_version_is_last":true,"title":["日本伝統食の色彩研究 : 金沢を事例として"],"weko_creator_id":"16","weko_shared_id":-1},"updated":"2023-06-19T09:42:37.987479+00:00"}