{"@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/BB1468659X.json","@graph":[{"@id":"https://ci.nii.ac.jp/ncid/BB1468659X#entity","@type":"bibo:Book","foaf:isPrimaryTopicOf":{"@id":"https://ci.nii.ac.jp/ncid/BB1468659X.json"},"dc:title":[{"@value":"Analytical techniques for studying the physical properties of lipid emulsions"}],"dc:creator":"Maria Linda Herrera","dc:publisher":[{"@value":"Springer"}],"dcterms:extent":"v, 61 p.","cinii:size":"24 cm","dc:language":"eng","dc:date":"2012","cinii:ncid":"BB1468659X","cinii:ownerCount":"1","foaf:maker":[{"@type":"foaf:Person","foaf:name":[{"@value":"Herrera, Maria Linda"}]}],"bibo:owner":[{"@id":"https://ci.nii.ac.jp/library/FA020690","@type":"foaf:Organization","foaf:name":"広島国際大学 図書館 呉分館","rdfs:seeAlso":{"@id":"https://opac2.lib.hirokoku-u.ac.jp/iwjs0021op3/ctlsrh.do?ncid=BB1468659X"}}],"prism:publicationDate":["c2012"],"cinii:note":["Includes bibliographical references"],"dcterms:isPartOf":[{"@id":"https://ci.nii.ac.jp/ncid/BB13375721#entity","dc:title":"Springer briefs in food, health, and nutrition","@type":"bibo:Book"}],"dcterms:hasPart":[{"@id":"urn:isbn:9781461432555"}]}]}