{"created":"2023-06-19T08:00:25.912844+00:00","id":18,"links":{},"metadata":{"_buckets":{"deposit":"9f57f062-70cc-4bbb-8fae-569e75646544"},"_deposit":{"created_by":5,"id":"18","owners":[5],"pid":{"revision_id":0,"type":"depid","value":"18"},"status":"published"},"_oai":{"id":"oai:tohto-u.repo.nii.ac.jp:00000018","sets":["8:10"]},"author_link":["32","35","33","34"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2019-03","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"1","bibliographicPageEnd":"20","bibliographicPageStart":"13","bibliographicVolumeNumber":"9","bibliographic_titles":[{"bibliographic_title":"東都医療大学紀要"},{"bibliographic_title":"Tohto University bulletin","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"本研究は、栄養士養成施設の学生に対し、食品の変質や衛生管理について効果的に学習させるための検討を行った。特性の異なる細菌を接種した牛乳の化学的および微生物学的変化を確認し、至適増殖温度と乳糖分解性の異なる2つの細菌を接種した牛乳試料を調製した。この試料を用いて学生実験を行い、実践の効果を学生のレポートから判定した。その結果、牛乳の保存温度が不適切だと牛乳が変質すること、大腸菌のような中温細菌による汚染により牛乳の変質が起こること、大腸菌群の乳糖分解性については多くの学生が理解できた一方、乳糖非分解性の細菌がいること、微生物の増殖可能温度域や低温細菌については理解できていない学生が多いことが明らかになった。(著者抄録)","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.50818/00000008","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"東都大学"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"2186-1919","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"高橋, 朝歌"},{"creatorName":"タカハシ, アサカ","creatorNameLang":"ja-Kana"},{"creatorName":"TAKAHASHI, Asaka","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"32","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"9000261652333","nameIdentifierScheme":"CiNii ID","nameIdentifierURI":"http://ci.nii.ac.jp/nrid/9000261652333"},{"nameIdentifier":"90290113","nameIdentifierScheme":"e-Rad","nameIdentifierURI":"https://kaken.nii.ac.jp/ja/search/?qm=90290113"}]},{"creatorNames":[{"creatorName":"飴谷, 有希子"},{"creatorName":"アメヤ, ユキコ","creatorNameLang":"ja-Kana"},{"creatorName":"AMEYA, Yukiko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"33","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"狩野, こず恵"},{"creatorName":"カノ, コズエ","creatorNameLang":"ja-Kana"},{"creatorName":"KANO, Kozue","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"34","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"宮田, 祥子"},{"creatorName":"ミヤタ, サチコ","creatorNameLang":"ja-Kana"},{"creatorName":"MIYATA, Sachiko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"35","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":"2021-02-08"}],"displaytype":"detail","filename":"kiyo9_p13-20.pdf","filesize":[{"value":"939.8 kB"}],"format":"application/pdf","license_note":"© 東都大学 2019\n","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"kiyo9_p13-20","url":"https://tohto-u.repo.nii.ac.jp/record/18/files/kiyo9_p13-20.pdf"},"version_id":"18ef082a-de28-4c21-b0e7-9f45293e6183"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"Escherichia coli","subitem_subject_scheme":"Other"},{"subitem_subject":"Lactose","subitem_subject_scheme":"Other"},{"subitem_subject":"Oxazines","subitem_subject_scheme":"Other"},{"subitem_subject":"Pseudomonas fluorescens","subitem_subject_scheme":"Other"},{"subitem_subject":"Staphylococcus epidermidis","subitem_subject_scheme":"Other"},{"subitem_subject":"Xanthenes","subitem_subject_scheme":"Other"},{"subitem_subject":"温度","subitem_subject_scheme":"Other"},{"subitem_subject":"*教育手法","subitem_subject_scheme":"Other"},{"subitem_subject":"水素イオン濃度","subitem_subject_scheme":"Other"},{"subitem_subject":"専門教育","subitem_subject_scheme":"Other"},{"subitem_subject":"Lactic Acid","subitem_subject_scheme":"Other"},{"subitem_subject":"*乳","subitem_subject_scheme":"Other"},{"subitem_subject":"比重","subitem_subject_scheme":"Other"},{"subitem_subject":"保健医療職教育機関の学生","subitem_subject_scheme":"Other"},{"subitem_subject":"時間因子","subitem_subject_scheme":"Other"},{"subitem_subject":"栄養士","subitem_subject_scheme":"Other"},{"subitem_subject":"細菌量","subitem_subject_scheme":"Other"},{"subitem_subject":"*食品品質","subitem_subject_scheme":"Other"},{"subitem_subject":"Resazurin","subitem_subject_scheme":"Other"},{"subitem_subject":"ヒト","subitem_subject_scheme":"Other"},{"subitem_subject":"成人(19〜44)","subitem_subject_scheme":"Other"},{"subitem_subject":"food science","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"food hygiene","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"food deterioration","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"dietitian education","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":"学生実験条件の最適化に向けた研究　牛乳の品質検査についての検討","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"学生実験条件の最適化に向けた研究　牛乳の品質検査についての検討"},{"subitem_title":"Study on food deterioration and hygiene management by students at a dietitian training facility","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"5","path":["10"],"pubdate":{"attribute_name":"公開日","attribute_value":"2021-02-08"},"publish_date":"2021-02-08","publish_status":"0","recid":"18","relation_version_is_last":true,"title":["学生実験条件の最適化に向けた研究　牛乳の品質検査についての検討"],"weko_creator_id":"5","weko_shared_id":-1},"updated":"2023-06-19T08:02:06.122570+00:00"}