{"@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/BB12977977.json","@graph":[{"@id":"https://ci.nii.ac.jp/ncid/BB12977977#entity","@type":"bibo:Book","foaf:isPrimaryTopicOf":{"@id":"https://ci.nii.ac.jp/ncid/BB12977977.json"},"dc:title":[{"@value":"อาหารทะเล"},{"@value":"อาหาร ทะเล","@language":"ja-hrkt"}],"dc:creator":"[เขียนโดย ศรีสมร คงพันธุ์, มณี สุวรรณผ่อง]","dc:publisher":[{"@value":"สำนักพิมพ์แสงแดด"}],"dcterms:extent":"213 p.","cinii:size":"22 cm","dc:language":"tha","dc:date":"1990","cinii:ncid":"BB12977977","prism:edition":"พิมพ์ครั้งที่ 4","cinii:ownerCount":"1","foaf:maker":[{"@id":"https://ci.nii.ac.jp/author/DA06041113#entity","@type":"foaf:Person","foaf:name":[{"@value":"Sīsamǭn Khongphan"}]},{"@id":"https://ci.nii.ac.jp/author/DA17779302#entity","@type":"foaf:Person","foaf:name":[{"@value":"Manī Suwanphǭng"}]}],"bibo:owner":[{"@id":"https://ci.nii.ac.jp/library/FA001878","@type":"foaf:Organization","foaf:name":"東京外国語大学 附属図書館","rdfs:seeAlso":{"@id":"https://www-lib.tufs.ac.jp/opac/recordID/catalog.bib/BB12977977"}}],"prism:publicationDate":["2533 [1990]"],"cinii:note":["In Thai","Summary: Recipes of Thai seafood"],"dc:subject":["NDC9:596.22","NDC9:596.35"],"foaf:topic":[{"@id":"https://ci.nii.ac.jp/books/search?q=Cooking%2C+Thai","dc:title":"Cooking, Thai"}],"dcterms:isPartOf":[{"@id":"https://ci.nii.ac.jp/ncid/BB12976566#entity","dc:title":"ชุดคู่มือประจำครัว","@type":"bibo:Book"}],"dcterms:hasPart":[{"@id":"urn:isbn:9748756513"}]}]}