{"@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/BC04615774.json","@graph":[{"@id":"https://ci.nii.ac.jp/ncid/BC04615774#entity","@type":"bibo:Book","foaf:isPrimaryTopicOf":{"@id":"https://ci.nii.ac.jp/ncid/BC04615774.json"},"dc:title":[{"@value":"現地自活ノ栞"},{"@value":"ゲンチ ジカツ ノ シオリ","@language":"ja-hrkt"}],"dc:publisher":[{"@value":"陸軍糧秣本廠"}],"dcterms:extent":"1冊","cinii:size":"22cm","dc:language":"jpn","dc:date":"1943","cinii:ncid":"BC04615774","cinii:ownerCount":"1","foaf:maker":[{"@id":"https://ci.nii.ac.jp/author/DA0112053X#entity","@type":"foaf:Person","foaf:name":[{"@value":"陸軍糧秣本廠"},{"@value":"リクグン リョウマツ ホンショウ","@language":"ja-hrkt"}]}],"bibo:owner":[{"@id":"https://ci.nii.ac.jp/library/FA012207","@type":"foaf:Organization","foaf:name":"国際日本文化研究センター","rdfs:seeAlso":{"@id":"https://toshonin.nichibun.ac.jp/webopac/ufirdi.do?ufi_target=ctlsrh&ncid=BC04615774"}}],"prism:publicationDate":["1943.4"],"cinii:note":["昭和13年4月-昭和18年4月刊の24冊の合冊"],"cinii:contentOfWorks":["1: 熱地に於ける味噌の簡易製造法","2: 熱地に於ける醤油の簡易製造法","3: 簡易味噌製造法","4: 野戰食酢製造法","5: 野戰米酒製造法","6: カツサバ澱粉サゴ澱粉製造法","7: 野戰蒟蒻製造法","8: 野戰豆腐製造法","9: 豆雪の豆腐製造法","10: 豆もやし製造法","11: 野戰速成漬物製造法","12: 藁及籾殻を以てする澤庵漬製造法","13: 野戰代用茶製造法","14: コプラの簡易利用法","15: ラバウル地方野生食用植物調理一覽表","16: 飴の素による食品調理加工法","17: 野戰豚飼育法","18: 簡易漁獲法","19: 魚介類の簡易加工貯藏法","20: 野戰簡易濾水法","21: 野戰調理器具簡易製造法","22: 食用並非食用野草の野戰に於ける簡易鑑別法(其一)","23: 梅干代用品ローゼル栽培に就いて","24: 鳳梨酒及ブランデイー製造法"]}]}