{"@context":{"owl":"http://www.w3.org/2002/07/owl#","bibo":"http://purl.org/ontology/bibo/","foaf":"http://xmlns.com/foaf/0.1/","rdfs":"http://www.w3.org/2000/01/rdf-schema#","prism":"http://prismstandard.org/namespaces/basic/2.0/","cinii":"http://ci.nii.ac.jp/ns/1.0/","dc":"http://purl.org/dc/elements/1.1/","dcterms":"http://purl.org/dc/terms/"},"@id":"https://ci.nii.ac.jp/ncid/BA20824431.json","@graph":[{"@id":"https://ci.nii.ac.jp/ncid/BA20824431#entity","@type":"bibo:Book","foaf:isPrimaryTopicOf":{"@id":"https://ci.nii.ac.jp/ncid/BA20824431.json"},"dc:title":[{"@value":"The properties of milk in relation to the condensing and drying of whole milk, separated milk, and whey : a review of existing knowledge"}],"dc:creator":"by L. A. Allen","dc:publisher":[{"@value":"The Hannah Dairy Research Institute"}],"dcterms:extent":"157p.","cinii:size":"25 cm","dc:language":"eng","dc:date":"1932","cinii:ncid":"BA20824431","cinii:ownerCount":"3","foaf:maker":[{"@type":"foaf:Person","foaf:name":[{"@value":"Allen, L. A."}]}],"bibo:owner":[{"@id":"https://ci.nii.ac.jp/library/FA001120","@type":"foaf:Organization","foaf:name":"北海道大学 大学院農学研究科図書室","rdfs:seeAlso":{"@id":"https://opac.lib.hokudai.ac.jp/opac/opac_openurl/?ncid=BA20824431"}},{"@id":"https://ci.nii.ac.jp/library/FA003126","@type":"foaf:Organization","foaf:name":"鳥取大学 附属図書館","rdfs:seeAlso":{"@id":"https://www.opac.lib.tottori-u.ac.jp/opc/recordID/catalog.bib/BA20824431"}},{"@id":"https://ci.nii.ac.jp/library/FA009712","@type":"foaf:Organization","foaf:name":"農業・食品産業技術総合研究機構 畜産研究部門 図書室","rdfs:seeAlso":{"@id":"http://app.cc.affrc.go.jp/webopac/ufirdi.do?ufi_target=ctlsrh&ncid=BA20824431&holar=13"}}],"prism:publicationDate":["1932"],"dcterms:isPartOf":[{"@id":"https://ci.nii.ac.jp/ncid/BA20824635#entity","dc:title":"Bulletin, no. 3","@type":"bibo:Book"}]}]}