{"created":"2023-05-15T14:33:31.287455+00:00","id":43478,"links":{},"metadata":{"_buckets":{"deposit":"92bc51d8-38d5-40ca-8c5f-50d4f6a7f09b"},"_deposit":{"created_by":1,"id":"43478","owners":[1],"pid":{"revision_id":0,"type":"depid","value":"43478"},"status":"published"},"_oai":{"id":"oai:repo.qst.go.jp:00043478","sets":["1"]},"author_link":["432356","432357","432358","432355","432354"],"item_8_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2004-06","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"2","bibliographicPageEnd":"317","bibliographicPageStart":"309","bibliographicVolumeNumber":"45","bibliographic_titles":[{"bibliographic_title":"Journal of Radiation Research"}]}]},"item_8_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"Japanese catfish contaminated by Cs-137 have been used to investigate how dressing and\ncooking methods affect the removal of radioactivity from the fish. During the dressing, 6.0% of the initial Cs-137 activity in live fish was removed by washing them,and a further 30.3% of this activity relative to the washed fish was removed by\ndiscarding the nonedible body parts (such as the skeleton, fins, visceral mass, liver\nand kidney) and by washing the chopped edible remains. Fish curry was cooked with various spices, vegetable oil, and greens and other vegetables following a method commonly used in Southeast Asian and East Asian countries. The cooking process removed\na further 61.6% of the Cs-137 activity relative to the activity in dressed fish. Taken\ntogether, this normal domestic fish dressing and culinary process removed 74.7% of the\ninitial Cs-137 activity that had been present in the live fish. During the cooking, \nthe radioactivity removed from the fish pieces was found to be distributed throughout\nthe ingredients of the curry. The cooked pieces retained, on average, 38.5% of the\nradioactivity present in the raw dressed pieces. Among the ingredients, the gravy was\nfound to contain an average of 34.8% of the activity of the dressed fish. The activity\nin greens and vegetables was found to vary from 4.0% (in cauliflower) to 7.2% (in potatoes). It may be concluded that normal home preparation and culinary processes \nremoved much of the radioactivity from the fish.","subitem_description_type":"Abstract"}]},"item_8_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0449-3060","subitem_source_identifier_type":"ISSN"}]},"item_access_right":{"attribute_name":"アクセス権","attribute_value_mlt":[{"subitem_access_right":"metadata only access","subitem_access_right_uri":"http://purl.org/coar/access_right/c_14cb"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"M., Abdul Malek"}],"nameIdentifiers":[{"nameIdentifier":"432354","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Nakahara, Motokazu"}],"nameIdentifiers":[{"nameIdentifier":"432355","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Nakamura, Ryouichi"}],"nameIdentifiers":[{"nameIdentifier":"432356","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"中原 元和","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"432357","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"中村 良一","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"432358","nameIdentifierScheme":"WEKO"}]}]},"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":"journal article","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"Removal of Cs-137 in Japanese Catfish during Preparation for Consumption","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"Removal of Cs-137 in Japanese Catfish during Preparation for Consumption"}]},"item_type_id":"8","owner":"1","path":["1"],"pubdate":{"attribute_name":"公開日","attribute_value":"2004-09-08"},"publish_date":"2004-09-08","publish_status":"0","recid":"43478","relation_version_is_last":true,"title":["Removal of Cs-137 in Japanese Catfish during Preparation for Consumption"],"weko_creator_id":"1","weko_shared_id":-1},"updated":"2023-05-16T00:26:49.679987+00:00"}