{"created":"2023-06-19T11:38:02.737242+00:00","id":5594,"links":{},"metadata":{"_buckets":{"deposit":"13e4752d-2641-4452-aebc-a87ba3d7696b"},"_deposit":{"created_by":13,"id":"5594","owners":[13],"pid":{"revision_id":0,"type":"depid","value":"5594"},"status":"published"},"_oai":{"id":"oai:mie-u.repo.nii.ac.jp:00005594","sets":["420:421:422:430"]},"author_link":["11900","11901","11902"],"item_4_biblio_info_6":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1984-10-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"42","bibliographicPageStart":"37","bibliographicVolumeNumber":"11","bibliographic_titles":[{"bibliographic_title":"三重大学水産学部研究報告 = Bulletin of the Faculty of Fisheries, Mie University"}]}]},"item_4_description_14":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_4_description_4":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"The present study was undertaken to examine the concentration of formaldehyde in the various tissues of cultured eel by formalin bath. Formaldehyde is determined by the accetylacetone method. Formaldehyde in 4 l of water containing 50 and 200 ppm formalin, in which the test eels were, disappeared comletely within 2 and 3 days, respectively. In control water, formaldehyde in water containing 50 and 200 ppm formalin decreased gradually and disappeared within 4 and 14 days, respectively. The biphasic curve of formaldehyde consentrated was obtained in the muscle,liver and blood of eel when it was exposed to the bath of formalin at 50 and 200 ppm. The levels in tissues decreased gradually and were almost equal to those of the control within 17 - 21 days post bath. The peak levels of formaldehyde in tissues post bath of formalin at 200 ppm showed similar heights to those of formalin at 50 ppm. It could be observed also that the tissues of Japanese eel naturally contain a small amount of formaldehyde.","subitem_description_type":"Abstract"}]},"item_4_publisher_30":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"三重大学水産学部"}]},"item_4_source_id_7":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0287-5772","subitem_source_identifier_type":"PISSN"}]},"item_4_source_id_9":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN0023428X","subitem_source_identifier_type":"NCID"}]},"item_4_subject_16":{"attribute_name":"日本十進分類法","attribute_value_mlt":[{"subitem_subject":"464","subitem_subject_scheme":"NDC"}]},"item_4_text_18":{"attribute_name":"その他のタイトル","attribute_value_mlt":[{"subitem_text_language":"ja","subitem_text_value":"食品としての魚介類の品質に関する研究 (1)"}]},"item_4_text_63":{"attribute_name":"ノート","attribute_value_mlt":[{"subitem_text_value":"Agropedia提供データ"}]},"item_4_text_65":{"attribute_name":"資源タイプ（三重大）","attribute_value_mlt":[{"subitem_text_value":"Departmental Bulletin Paper / 紀要論文"}]},"item_4_version_type_15":{"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":"Ueno, Ryuji","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Horiguchi, Yoshishige","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Kubota, Saburoh S.","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":"2017-02-18"}],"displaytype":"detail","filename":"AN0023428X0001104.pdf","filesize":[{"value":"234.6 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"AN0023428X0001104.pdf","url":"https://mie-u.repo.nii.ac.jp/record/5594/files/AN0023428X0001104.pdf"},"version_id":"84cb8179-819a-4099-b743-74ccca270ece"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"formaldehyde","subitem_subject_scheme":"Other"},{"subitem_subject":"formalin","subitem_subject_scheme":"Other"},{"subitem_subject":"eel","subitem_subject_scheme":"Other"},{"subitem_subject":"drug bath","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"eng"}]},"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":"Study of quality in fish shellfish as food - I : Concentration of formaldehyde in various tissues of cultured eel by formalin bath","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"Study of quality in fish shellfish as food - I : Concentration of formaldehyde in various tissues of cultured eel by formalin bath","subitem_title_language":"en"}]},"item_type_id":"4","owner":"13","path":["430"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2007-06-20"},"publish_date":"2007-06-20","publish_status":"0","recid":"5594","relation_version_is_last":true,"title":["Study of quality in fish shellfish as food - I : Concentration of formaldehyde in various tissues of cultured eel by formalin bath"],"weko_creator_id":"13","weko_shared_id":-1},"updated":"2023-10-11T06:37:31.400299+00:00"}