{"created":"2023-05-15T13:30:29.258050+00:00","id":23,"links":{},"metadata":{"_buckets":{"deposit":"cfa52f80-8368-4f10-9671-32049056dd1e"},"_deposit":{"created_by":17,"id":"23","owners":[17],"pid":{"revision_id":0,"type":"depid","value":"23"},"status":"published"},"_oai":{"id":"oai:gijodai.repo.nii.ac.jp:00000023","sets":["2:9"]},"author_link":["8"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2014-04-15","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"1","bibliographicPageEnd":"6","bibliographicPageStart":"1","bibliographic_titles":[{"bibliographic_title":"食文化研究"},{"bibliographic_title":"FOODS CULTURE RESEARCH","bibliographic_titleLang":"en"}]}]},"item_10002_description_6":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"  In  order  to  study  the  development  process  of  risk  perception  concerning  food additives,  a  sur vey was conducted with female college students (sophomores) for sources of information that made  them  feel  insecure  about  food  additives.    \nThe  main  source  of  the  information  when  they  were  in  infancy  and  at  elementar y  school  was  found  to  be  family  (mostly  mother);  that  was  teachers  when  they  were  at  middle  school  and  high  school,  and  that  was  media  and  Internet  when  they  were  at  college.    It  is  important  to  communicate  the  safety  of  food　additives  with  mothers rearing children, teachers at middle school and high school, and mass media","subitem_description_type":"Other"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"岐阜女子大学"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA12671053","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"2188-4110","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"臼井, 宗一"},{"creatorName":"ウスイ, ソウイチ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"8","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":"2016-10-19"}],"displaytype":"detail","filename":"shokubunka01-01.pdf","filesize":[{"value":"1.4 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"本文","url":"https://gijodai.repo.nii.ac.jp/record/23/files/shokubunka01-01.pdf"},"version_id":"abe2b056-319b-4413-8d09-35cdef2aa919"}]},"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":"食品添加物に関するリスク認知の形成に関する検討","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"食品添加物に関するリスク認知の形成に関する検討"},{"subitem_title":"A study on the development of risk perception  concerning food additives","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"17","path":["9"],"pubdate":{"attribute_name":"公開日","attribute_value":"2016-10-19"},"publish_date":"2016-10-19","publish_status":"0","recid":"23","relation_version_is_last":true,"title":["食品添加物に関するリスク認知の形成に関する検討"],"weko_creator_id":"17","weko_shared_id":17},"updated":"2023-05-15T13:42:55.203925+00:00"}