{"_buckets": {"deposit": "19a939fe-b5e1-4e70-b1d1-e4a0d8a48a7f"}, "_deposit": {"created_by": 26, "id": "3065", "owner": "26", "owners": [26], "owners_ext": {"displayname": "", "username": ""}, "pid": {"revision_id": 0, "type": "recid", "value": "3065"}, "status": "published"}, "_oai": {"id": "oai:meral.edu.mm:recid/3065", "sets": ["user-ydbu"]}, "communities": ["ydbu"], "item_1583103067471": {"attribute_name": "Title", "attribute_value_mlt": [{"subitem_1551255647225": "A Comparative Study of Chemical Properties in Traditional Fermented and Natural Bamboo", "subitem_1551255648112": "en"}]}, "item_1583103085720": {"attribute_name": "Description", "attribute_value_mlt": [{"interim": " "}]}, "item_1583103108160": {"attribute_name": "Keywords", "attribute_value_mlt": [{"interim": "Bambusa tulda"}, {"interim": "salt solution"}, {"interim": "fermenting"}, {"interim": "EDXRF"}, {"interim": "AAS"}]}, "item_1583103120197": {"attribute_name": "Files", "attribute_type": "file", "attribute_value_mlt": [{"date": [{"dateType": "Available", "dateValue": "2020-08-27"}], "download_preview_message": "", "file_order": 0, "filename": "A Comparative Study of Chemical Properties in Traditional Fermented and Natural Bamboo .pdf", "filesize": [{"value": "442 Kb"}], "format": "application/pdf", "future_date_message": "", "is_thumbnail": false, "mimetype": "application/pdf", "size": 442000.0, "url": {"url": "https://meral.edu.mm/record/3065/files/A Comparative Study of Chemical Properties in Traditional Fermented and Natural Bamboo .pdf"}, "version_id": "e451751a-0061-47fe-98ab-d22de6865104"}]}, "item_1583103131163": {"attribute_name": "Journal articles", "attribute_value_mlt": [{"subitem_issue": "2020", "subitem_journal_title": "Yadanabon University Research Journal", "subitem_volume": "Vol.11, No.3"}]}, "item_1583105942107": {"attribute_name": "Authors", "attribute_value_mlt": [{"subitem_authors": [{"subitem_authors_fullname": "Htay Htay Myint"}, {"subitem_authors_fullname": "Khaing Khaing Kyu"}, {"subitem_authors_fullname": "Than Than Swe"}]}]}, "item_1583108359239": {"attribute_name": "Upload type", "attribute_value_mlt": [{"interim": "Publication"}]}, "item_1583108428133": {"attribute_name": "Publication type", "attribute_value_mlt": [{"interim": "Journal article"}]}, "item_1583159729339": {"attribute_name": "Publication date", "attribute_value": "2020"}, "item_title": "A Comparative Study of Chemical Properties in Traditional Fermented and Natural Bamboo", "item_type_id": "21", "owner": "26", "path": ["1582963788001", "1582966466300"], "permalink_uri": "http://hdl.handle.net/20.500.12678/0000003065", "pubdate": {"attribute_name": "Deposited date", "attribute_value": "2020-08-27"}, "publish_date": "2020-08-27", "publish_status": "0", "recid": "3065", "relation": {}, "relation_version_is_last": true, "title": ["A Comparative Study of Chemical Properties in Traditional Fermented and Natural Bamboo"], "weko_shared_id": -1}