Home › Core › ISCC-IDs › 28C43j8CGs3FZ

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Core Data

28C43j8CGs3FZ
ISCC-ID - digital asset identifier
CC9SheYVFMhhm-CTZ9pCY7uxySQ-CDcApuZ7XQ1LB-CRabZdfo52i9y
ISCC-CODE - digital asset descriptor
2QTa5N4aeSrCB2MLoPdPF4AsTjstJgcLTnd
PUBLIC-KEY or WALLET-ADDRESS of DECLARING PARTY
0
Number of times updated

Seed Metadata (Immutable)

effects of addition of sodium citrate on the pasteurizing conditions in tuyu japanese noodle soup

Ledger Reference

coblo
Source Ledger/Blockchain
12403326
N-th ISCC Decleration on source ledger
3be8fb6897e6bbf20b6ffa9302cc17af11c373bc753eb4f00d3bf9edc069568d
Hash of block that includes the ISCC-DECLARATION
3c670172382082d140d49df5c0fcb17b3f90f0906ca85e94c69c5b3409a9be51
Hash of transaction that includes the ISCC-DECLERATION
0
Output index that includes ISCC-DECLERATION (UTXO based chains)

Mutable Metadata

[{"data": {"name": "Effects of Addition of Sodium Citrate on the Pasteurizing Conditions in \"Tuyu\", Japanese Noodle Soup.", "@type": "ScholarlyArticle", "genre": "journal-article", "author": [{"name": "Kazuhiro KUSUMEGI", "@type": "Person"}, {"name": "Takemi TAKAHASHI", "@type": "Person"}, {"name": "Moriyasu MIYAGI", "@type": "Person"}], "@context": "http://schema.org/", "encoding": [{"@type": "MediaObject", "contentUrl": "https://www.jstage.jst.go.jp/article/nskkk1995/43/6/43_6_740/_pdf", "encodingFormat": "application/pdf"}], "publisher": {"name": "Japanese Society for Food Science and Technology", "@type": "Organization"}, "identifier": [{"@type": "PropertyValue", "value": "10.3136/nskkk.43.740", "propertyID": "DOI"}, {"@type": "PropertyValue", "value": "CC9SheYVFMhhm-CTZ9pCY7uxySQ-CDcApuZ7XQ1LB-CRabZdfo52i9y", "propertyID": "ISCC"}], "datePublished": "1996-01-01"}, "schema": "schema.org", "mediatype": "application/ld+json"}]
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