{"created":"2023-06-20T14:20:41.631400+00:00","id":127,"links":{},"metadata":{"_buckets":{"deposit":"70e34970-c9e7-4b80-9c33-a4421052cbb4"},"_deposit":{"created_by":3,"id":"127","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"127"},"status":"published"},"_oai":{"id":"oai:kasei-gakuin.repo.nii.ac.jp:00000127","sets":["11:33"]},"author_link":["187","188","189","190","191","192"],"control_number":"127","item_10002_biblio_info_7":{"attribute_name":"bibliographic_information","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2020-08-31","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"60","bibliographicPageEnd":"82","bibliographicPageStart":"67","bibliographic_titles":[{"bibliographic_title":"東京家政学院大学紀要","bibliographic_titleLang":"ja"},{"bibliographic_title":"Journal of Tokyo Kasei Gakuin 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5品の料理はどれも高評価となった。さらにテキストマイニング法における共起ネットワークの描画より、アイスやパン耳ラスクなどの美味しく簡単な料理は、思考面ではあるが調理への今後の継続性が期待できるが、作業工程に手間がかかる料理では、継続性は期待できない可能性が明らかとなった。","subitem_description_type":"Abstract"}]},"item_10002_relation_14":{"attribute_name":"item_10002_relation_14","attribute_value_mlt":[{"subitem_relation_type_id":{"subitem_relation_type_id_text":"https://doi.org/10.32295/kaseigakuinkiyo.60.0_67","subitem_relation_type_select":"DOI"}}]},"item_10002_source_id_9":{"attribute_name":"item_10002_source_id_9","attribute_value_mlt":[{"subitem_source_identifier":"2186-1951","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"辻, 雅子","creatorNameLang":"ja"},{"creatorName":"ツジ, マサコ","creatorNameLang":"ja-Kana"},{"creatorName":"Tsuji, Masako","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"187","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"綿貫, 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