{"@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/BC05411736.json","@graph":[{"@id":"https://ci.nii.ac.jp/ncid/BC05411736#entity","@type":"bibo:Book","foaf:isPrimaryTopicOf":{"@id":"https://ci.nii.ac.jp/ncid/BC05411736.json"},"dc:title":[{"@value":"Traditional foods : history, preparation, processing and safety"}],"dc:creator":"Mohammed Al-Khusaibi, Nasser Al-Habsi, Mohammad Shafiur Rahman, editors","dc:publisher":[{"@value":"Springer"}],"dcterms:extent":"xvi, 302 p.","cinii:size":"24 cm","dc:language":"eng","dc:date":"2019","cinii:ncid":"BC05411736","cinii:ownerCount":"1","foaf:maker":[{"@type":"foaf:Person","foaf:name":[{"@value":"Al-Khusaibi, Mohammed"}]},{"@type":"foaf:Person","foaf:name":[{"@value":"Al-Habsi, Nasser"}]},{"@id":"https://ci.nii.ac.jp/author/DA11899935#entity","@type":"foaf:Person","foaf:name":[{"@value":"Rahman, Shafiur"}]}],"bibo:owner":[{"@id":"https://ci.nii.ac.jp/library/FA009224","@type":"foaf:Organization","foaf:name":"国立民族学博物館 情報管理施設","rdfs:seeAlso":{"@id":"https://opac.minpaku.ac.jp/webopac/ufirdi.do?ufi_target=ctlsrh&ncid=BC05411736"}}],"prism:publicationDate":["c2019"],"cinii:note":["Includes bibliographical references and index"],"dc:subject":["LCC:TX357","DC23:641.3"],"foaf:topic":[{"@id":"https://ci.nii.ac.jp/books/search?q=Food","dc:title":"Food"}],"dcterms:isPartOf":[{"@id":"https://ci.nii.ac.jp/ncid/BA88972612#entity","dc:title":"Food engineering series","@type":"bibo:Book"}],"dcterms:hasPart":[{"@id":"urn:isbn:9783030246228"}]}]}