{"created":"2024-07-18T02:27:09.077067+00:00","id":2000397,"links":{},"metadata":{"_buckets":{"deposit":"6d695f08-6f59-4d4e-a548-8da38419a73c"},"_deposit":{"created_by":74,"id":"2000397","owner":"74","owners":[74],"pid":{"revision_id":0,"type":"depid","value":"2000397"},"status":"published"},"_oai":{"id":"oai:jircas.repo.nii.ac.jp:02000397","sets":["1698892316070:1720161046411"]},"author_link":[],"item_30002_access_rights4":{"attribute_name":"アクセス権","attribute_value_mlt":[{"subitem_access_right":"open access","subitem_access_right_uri":"http://purl.org/coar/access_right/c_abf2"}]},"item_30002_bibliographic_information29":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2020-03-19","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"94","bibliographicPageStart":"89","bibliographicVolumeNumber":"90","bibliographic_titles":[{"bibliographic_title":"JIRCAS Working Report : Potential and Efficiency of Underused Agricultural and Fishery Resources in Laos","bibliographic_titleLang":"en"}]}]},"item_30002_creator2":{"attribute_name":"作成者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"Marui, Junichiro","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"Hasada, Katsumi","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"Phouphasouk, Souphachay","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"Boulom Sayvisene","creatorNameLang":"en"}]}]},"item_30002_description9":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"A salt-fermented freshwater fish paste, locally called pa daek in Laos, has been popularly used countrywide as an all-purpose seasoning as well as a protein-rich preservative food. Although commercial products are currently available in markets, the in-house production and consumption of pa daek utilizing various indigenous freshwater fish species from surrounding water environments such as rivers and paddy ponds continues today in rural households in the country. An interview survey of 137 households in a semi-mountainous rural village revealed frequent use of the pa daek in the daily diets. The concentrations of lactic and glutamic acids, which are closely related to the preservability and palatability of pa daek, varied widely among the homemade products examined, indicating the need for the widespread dissemination of knowledge and techniques of the pa daek production between rural households to manage the long-term fermentation and use of the product.","subitem_description_language":"en","subitem_description_type":"Other"}]},"item_30002_file35":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_access","date":[{"dateType":"Available","dateValue":"2024-07-18"}],"displaytype":"detail","fileDate":[{"fileDateType":"Issued","fileDateValue":"2020-03-19"}],"filename":"jircas_working_report90-_89-94.pdf","filesize":[{"value":"603KB"}],"format":"application/pdf","mimetype":"application/pdf","url":{"label":"jircas_working_report90-_89-94","objectType":"fulltext","url":"https://jircas.repo.nii.ac.jp/record/2000397/files/jircas_working_report90-_89-94.pdf"},"version_id":"cc1ff9f4-9837-4a24-b832-9c2066161688"}]},"item_30002_geolocation20":{"attribute_name":"位置情報","attribute_value_mlt":[{"subitem_geolocation_place":[{"subitem_geolocation_place_text":"Laos"},{"subitem_geolocation_place_text":"ラオス"}]}]},"item_30002_identifier_registration17":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.34556/0002000397","subitem_identifier_reg_type":"JaLC"}]},"item_30002_language12":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"eng"}]},"item_30002_publisher10":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"Japan International Research Center for Agricultural Sciences","subitem_publisher_language":"en"}]},"item_30002_relation18":{"attribute_name":"関連情報","attribute_value_mlt":[{"subitem_relation_name":[{"subitem_relation_name_language":"en","subitem_relation_name_text":"Potential and Efficiency of Underused Agricultural and Fishery Resources in Laos"}],"subitem_relation_type":"isPartOf","subitem_relation_type_id":{"subitem_relation_type_id_text":"https://doi.org/10.34556/0002000382","subitem_relation_type_select":"DOI"}}]},"item_30002_resource_type13":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"book part","resourceuri":"http://purl.org/coar/resource_type/c_3248"}]},"item_30002_source_identifier22":{"attribute_name":"収録物識別子","attribute_value_mlt":[{"subitem_source_identifier":"1341-710X","subitem_source_identifier_type":"PISSN"},{"subitem_source_identifier":"AA11159468","subitem_source_identifier_type":"NCID"}]},"item_30002_title0":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"Assessment of usage and fermentation-related components of pa daek, a salt-fermented freshwater fish paste, for household use in a semimountainous village in Laos","subitem_title_language":"en"}]},"item_30002_version_type15":{"attribute_name":"出版タイプ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_title":"Assessment of usage and fermentation-related components of pa daek, a salt-fermented freshwater fish paste, for household use in a semimountainous village in Laos","item_type_id":"40039","owner":"74","path":["1720161046411"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2024-07-18"},"publish_date":"2024-07-18","publish_status":"0","recid":"2000397","relation_version_is_last":true,"title":["Assessment of usage and fermentation-related components of pa daek, a salt-fermented freshwater fish paste, for household use in a semimountainous village in Laos"],"weko_creator_id":"74","weko_shared_id":-1},"updated":"2024-07-19T05:51:39.607366+00:00"}