{"@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/BD2103943X.json","@graph":[{"@id":"https://ci.nii.ac.jp/ncid/BD2103943X#entity","@type":"bibo:Book","foaf:isPrimaryTopicOf":{"@id":"https://ci.nii.ac.jp/ncid/BD2103943X.json"},"dc:title":[{"@value":"Multilingual guide to EC freshness grades for fishery products"}],"dc:creator":"compiled and edited by P. Howgate, A. Johnston and K.J. Whittle","dc:publisher":[{"@value":"[publisher not identified]"}],"dcterms:extent":"32 pages","cinii:size":"30 cm","dc:language":"engmul","dc:date":"1992","cinii:ncid":"BD2103943X","cinii:ownerCount":"1","foaf:maker":[{"@type":"foaf:Person","foaf:name":[{"@value":"Howgate, P."}]},{"@type":"foaf:Person","foaf:name":[{"@value":"Johnston, A."}]},{"@id":"https://ci.nii.ac.jp/author/DA06447311#entity","@type":"foaf:Person","foaf:name":[{"@value":"Whittle, K. J."}]},{"@id":"https://ci.nii.ac.jp/author/DA07837151#entity","@type":"foaf:Person","foaf:name":[{"@value":"Torry Research Station"}]},{"@id":"https://ci.nii.ac.jp/author/DA11753077#entity","@type":"foaf:Person","foaf:name":[{"@value":"WEFTA"}]}],"bibo:owner":[{"@id":"https://ci.nii.ac.jp/library/FA010267","@type":"foaf:Organization","foaf:name":"国立研究開発法人 水産研究・教育機構 図書資料館"}],"prism:publicationDate":["[1992]"],"cinii:note":["Content Type: text (ncrcontent), Media Type: unmediated (ncrmedia), Carrier Type: volume (ncrcarrier)","Cover title","\"December, 1992\"","On cover: Torry research station, Food safety directorate, Ministry of agriculture, Fisheries and food, Aberdeen, Scotland","Text in English, Danish, Dutch, French, German, Greek, Icelandic, Italian, Norwegian, Polish, Portuguese, and Spanish"],"dc:subject":["NDC9:664"]}]}