{"@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/BD12184289.json","@graph":[{"@id":"https://ci.nii.ac.jp/ncid/BD12184289#entity","@type":"bibo:Book","foaf:isPrimaryTopicOf":{"@id":"https://ci.nii.ac.jp/ncid/BD12184289.json"},"dc:title":[{"@value":"Food texturology : measurement and perception of food textural properties"}],"dc:creator":"Andrew J. Rosenthal, Jianshe Chen, editors","dc:publisher":[{"@value":"Springer"}],"dcterms:extent":"1 online resource (xiv, 464 p.)","dc:language":"eng","dc:date":"2024","cinii:ncid":"BD12184289","prism:edition":"2nd ed","cinii:ownerCount":"0","dcterms:medium":{"dc:title":"機械可読データファイル(リモートファイル)"},"foaf:maker":[{"@id":"https://ci.nii.ac.jp/author/DA12459202#entity","@type":"foaf:Person","foaf:name":[{"@value":"Rosenthal, Andrew J."}]},{"@type":"foaf:Person","foaf:name":[{"@value":"Chen, Jianshe"}]}],"prism:publicationDate":["c2024"],"cinii:note":["Content Type: text (rdacontent), Media Type: computer (rdamedia), Carrier Type: online resource (rdacarrier)","\"The first edition of Food texture : measurement and perception\"--p. v","\"This Springer imprint is published by the registered company Springer Nature Switzerland AG.... Cham, Switzerland\"--T.p. verso","Includes bibliographical references and index"],"foaf:topic":[{"@id":"https://ci.nii.ac.jp/books/search?q=Food+texture","dc:title":"Food texture"}],"dcterms:hasPart":[{"@id":"urn:isbn:9783031419003","dc:title":": electronic bk"}]}]}