{"created":"2023-07-25T09:19:01.331109+00:00","id":19972,"links":{},"metadata":{"_buckets":{"deposit":"fb637f4f-7544-4eb6-8ed4-67997ef8136f"},"_deposit":{"created_by":3,"id":"19972","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"19972"},"status":"published"},"_oai":{"id":"oai:toyama.repo.nii.ac.jp:00019972","sets":["74:77:2105:2126"]},"author_link":["182658","182659","1123"],"item_3_alternative_title_19":{"attribute_name":"その他（別言語等）のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Educational Effect on Cooking Techniques assuming the Physical Function of the Elderly : Through Practical Classes in the Nursing Care Dietitian Level 3 Course at a Vocational 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