{"@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/BB17897638.json","@graph":[{"@id":"https://ci.nii.ac.jp/ncid/BB17897638#entity","@type":"bibo:Book","foaf:isPrimaryTopicOf":{"@id":"https://ci.nii.ac.jp/ncid/BB17897638.json"},"dc:title":[{"@value":"Retail food safety"}],"dc:creator":"Jeffrey Farber, Jackie Crichton, O. Peter Snyder, Jr., editors","dc:publisher":[{"@value":"Springer"}],"dcterms:extent":"vi, 193 p.","cinii:size":"25 cm","dc:language":"eng","dc:date":"2014","cinii:ncid":"BB17897638","cinii:ownerCount":"2","foaf:maker":[{"@type":"foaf:Person","foaf:name":[{"@value":"Farber、Jeffrey"}]},{"@type":"foaf:Person","foaf:name":[{"@value":"Crichton, Jackie"}]},{"@type":"foaf:Person","foaf:name":[{"@value":"Snyder, O. Peter"}]}],"bibo:owner":[{"@id":"https://ci.nii.ac.jp/library/FA016627","@type":"foaf:Organization","foaf:name":"東洋大学 附属図書館 朝霞図書館","rdfs:seeAlso":{"@id":"https://triton.lib.toyo.ac.jp/gate?module=search&path=search.do&method=search&searchForm.library=true&searchForm.orderNumber=BB17897638"}},{"@id":"https://ci.nii.ac.jp/library/FA025220","@type":"foaf:Organization","foaf:name":"札幌保健医療大学 図書館","rdfs:seeAlso":{"@id":"http://library.sapporo-hokeniryo-u.jp/opac4/opac/ncid_search?ncid=BB17897638"}}],"bibo:lccn":["2014949135"],"rdfs:seeAlso":[{"@id":"https://lccn.loc.gov/2014949135"}],"prism:publicationDate":["c2014"],"cinii:note":["Includes bibliographical references and index"],"dcterms:isPartOf":[{"@id":"https://ci.nii.ac.jp/ncid/BB07125118#entity","dc:title":"Food microbiology and food safety / series editor Michael P. Doyle, . Practical approaches","@type":"bibo:Book"}],"dcterms:hasPart":[{"@id":"urn:isbn:9781493915491","dc:title":": [hardback]"}]}]}