{"created":"2023-05-15T11:11:19.120341+00:00","id":158,"links":{},"metadata":{"_buckets":{"deposit":"a37ccf01-a09f-457c-a597-cf15a6ef47be"},"_deposit":{"created_by":14,"id":"158","owners":[14],"pid":{"revision_id":0,"type":"depid","value":"158"},"status":"published"},"_oai":{"id":"oai:sanotan.repo.nii.ac.jp:00000158","sets":["35:40"]},"author_link":["91"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2020-03-25","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"31","bibliographicPageEnd":"81","bibliographicPageStart":"73","bibliographic_titles":[{"bibliographic_title":"佐野日本大学短期大学研究紀要"},{"bibliographic_title":"Sano nihon university college bulletin","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"The project to reduce kitchen refuse and compost garbage was put into practice during the cooking practicum. In order to make this project successful, the instructions given to students were carefully considered. At the end of the practicum, the amount of food waste used for composting by each group\nwas different. After reviewing participant data, differences in the amount of food waste was found to be due to failure to separate types of food waste, manner of draining foods, differing cooking techniques, and the use of“ waste reduction recipes”.","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.15109/00000135","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"佐野日本大学短期大学"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"24340707","subitem_source_identifier_type":"ISSN"}]},"item_10002_version_type_20":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"野中, 春奈"},{"creatorName":"ノナカ, ハルナ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"91","nameIdentifierScheme":"WEKO"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2020-08-25"}],"displaytype":"detail","filename":"研究紀要_第31号_07野中春奈.pdf","filesize":[{"value":"1.9 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"研究紀要_第31号_07野中春奈","url":"https://sanotan.repo.nii.ac.jp/record/158/files/研究紀要_第31号_07野中春奈.pdf"},"version_id":"f83dd229-c8d9-4b1f-b0c9-f0df0e8025a0"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"食育","subitem_subject_scheme":"Other"},{"subitem_subject":"生ゴミ","subitem_subject_scheme":"Other"},{"subitem_subject":"堆肥化","subitem_subject_scheme":"Other"},{"subitem_subject":"調理実習","subitem_subject_scheme":"Other"},{"subitem_subject":"食品ロス","subitem_subject_scheme":"Other"},{"subitem_subject":"Food education","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Garbage","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Composting","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Cooking practice","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Food Loss","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":"調理実習における生ごみ堆肥化に向けた取り組み","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"調理実習における生ごみ堆肥化に向けた取り組み"},{"subitem_title":"Initiatives for Composting Garbage in Cooking Practice","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"14","path":["40"],"pubdate":{"attribute_name":"公開日","attribute_value":"2020-08-26"},"publish_date":"2020-08-26","publish_status":"0","recid":"158","relation_version_is_last":true,"title":["調理実習における生ごみ堆肥化に向けた取り組み"],"weko_creator_id":"14","weko_shared_id":-1},"updated":"2023-05-15T11:15:03.651230+00:00"}