{"@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/BA77799571.json","@graph":[{"@id":"https://ci.nii.ac.jp/ncid/BA77799571#entity","@type":"bibo:Book","foaf:isPrimaryTopicOf":{"@id":"https://ci.nii.ac.jp/ncid/BA77799571.json"},"dc:title":[{"@value":"新カラ-ガイド食品成分表 : 「食べる」ことの楽しさを知る"},{"@value":"シン カラ- ガイド ショクヒン セイブンヒョウ : タベル コト ノ タノシサ オ シル","@language":"ja-hrkt"}],"dcterms:alternative":["新カラーガイド食品成分表改訂版 : 「食べる」ことの楽しさを知る"],"dc:creator":"新しい食生活を考える会編著","dc:publisher":[{"@value":"大修館書店"}],"dcterms:extent":"9, 322p","cinii:size":"26cm","dc:language":"jpn","dc:date":"2006","cinii:ncid":"BA77799571","prism:edition":"改訂版","cinii:ownerCount":"7","foaf:maker":[{"@id":"https://ci.nii.ac.jp/author/DA11170840#entity","@type":"foaf:Person","foaf:name":[{"@value":"新しい食生活を考える会"},{"@value":"アタラシイ ショクセイカツ オ カンガエル カイ","@language":"ja-hrkt"}]}],"bibo:owner":[{"@id":"https://ci.nii.ac.jp/library/FA002371","@type":"foaf:Organization","foaf:name":"静岡大学 附属図書館","rdfs:seeAlso":{"@id":"https://uni.lib.shizuoka.ac.jp/sul/resolver/svc_dat=suopac/rfr_id=https%3A%2F%2Fnii.ac.jp/?pid=ncid%3ABA77799571"}},{"@id":"https://ci.nii.ac.jp/library/FA003090","@type":"foaf:Organization","foaf:name":"奈良女子大学 学術情報センター","rdfs:seeAlso":{"@id":"https://opac.nara-ni.ac.jp/opac/search?target=local&searchmode=complex&autoDetail=true&s_ncid=BA77799571"}},{"@id":"https://ci.nii.ac.jp/library/FA003170","@type":"foaf:Organization","foaf:name":"岡山大学 図書館","rdfs:seeAlso":{"@id":"http://webcat.lib.okayama-u.ac.jp/mylimedio/search/search.do?ncid=BA77799571"}},{"@id":"https://ci.nii.ac.jp/library/FA003691","@type":"foaf:Organization","foaf:name":"琉球大学 附属図書館","rdfs:seeAlso":{"@id":"https://opac.lib.u-ryukyu.ac.jp/opc/xc/search/*?os[isbn]=BA77799571"}},{"@id":"https://ci.nii.ac.jp/library/FA008232","@type":"foaf:Organization","foaf:name":"甲子園大学 図書館","rdfs:seeAlso":{"@id":"http://wlib.koshien.ac.jp/search/index?method=init"}},{"@id":"https://ci.nii.ac.jp/library/FA009097","@type":"foaf:Organization","foaf:name":"別府大学 附属図書館"},{"@id":"https://ci.nii.ac.jp/library/FA023961","@type":"foaf:Organization","foaf:name":"桐生大学 図書館","rdfs:seeAlso":{"@id":"https://kiryu-u.opac.jp/opac/ncid_search?ncid=BA77799571"}}],"prism:publicationDate":["2006.4"],"cinii:note":["「五訂増補日本食品標準成分表(2005年1月24日)」(文部科学省科学技術・学術審議会資源調査分科会報告)の全食品1,878食品についてほぼすべての成分項目を収穫してある.","タイトルは表紙より"],"dc:subject":["NDC8:498.51","NDC9:498.51"],"foaf:topic":[{"@id":"https://ci.nii.ac.jp/books/search?q=%E9%A3%9F%E5%93%81+--+%E4%BE%BF%E8%A6%A7","dc:title":"食品 -- 便覧"}],"dcterms:hasPart":[{"@id":"urn:isbn:4469364266"}]}]}