{"created":"2023-05-15T14:49:20.492121+00:00","id":67572,"links":{},"metadata":{"_buckets":{"deposit":"3c40330e-1a64-40e7-89fa-7d0e3676acf4"},"_deposit":{"created_by":1,"id":"67572","owners":[1],"pid":{"revision_id":0,"type":"depid","value":"67572"},"status":"published"},"_oai":{"id":"oai:repo.qst.go.jp:00067572","sets":["10:28"]},"author_link":["664103","664100","664104","664102","664101","664105"],"item_10005_date_7":{"attribute_name":"発表年月日","attribute_value_mlt":[{"subitem_date_issued_datetime":"2003-10-24","subitem_date_issued_type":"Issued"}]},"item_10005_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"  Japanese catfish contaminated by 137-Cs has been used to investigate how the dressing and cooking method affect the removal of radioactivity from the fish. During the dressing, 6.0 % of the initial 137-Cs activity was removed by washing the live fish. Frther 30.3 % of the activity relative to washed fish was removed by discarding the non-edible body parts (skeletons, fins, visceral mass, liver, kidney etc.),chopping and washing the chopped fish.\n  Fish curry was cooked using spices, green-stuffs and vegetable oil following a method commonly used in South East and East Asian countries. The cooking process removed further 61.6 % 137-Cs relative to the activity in dressed fish. During the cooking, the radioactivity removed from the fish pieces was found to distributed over the ingredients of the curry.","subitem_description_type":"Abstract"}]},"item_10005_description_6":{"attribute_name":"会議概要（会議名, 開催地, 会期, 主催者等）","attribute_value_mlt":[{"subitem_description":"International Symposium on Radioecology and Environmental Dosimetry","subitem_description_type":"Other"}]},"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":"Abdul, Malek Mohd"}],"nameIdentifiers":[{"nameIdentifier":"664100","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Nakahara, Motokazu"}],"nameIdentifiers":[{"nameIdentifier":"664101","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Nakamura, Ryouichi"}],"nameIdentifiers":[{"nameIdentifier":"664102","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Ｍｏｈｄ Ａｂｄｕｌ Ｍａｌｅｋ","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"664103","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"中原 元和","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"664104","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"中村 良一","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"664105","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":"conference object","resourceuri":"http://purl.org/coar/resource_type/c_c94f"}]},"item_title":"Retention and removal of 137-Cs in Japanese cat fish (Silurus asotus Linnaeus) in dressing and cooking method","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"Retention and removal of 137-Cs in Japanese cat fish (Silurus asotus Linnaeus) in dressing and cooking method"}]},"item_type_id":"10005","owner":"1","path":["28"],"pubdate":{"attribute_name":"公開日","attribute_value":"2003-11-04"},"publish_date":"2003-11-04","publish_status":"0","recid":"67572","relation_version_is_last":true,"title":["Retention and removal of 137-Cs in Japanese cat fish (Silurus asotus Linnaeus) in dressing and cooking method"],"weko_creator_id":"1","weko_shared_id":-1},"updated":"2023-05-15T20:36:11.116636+00:00"}