manifestation_id	original_title	title_transcription	creator	contributor	publisher	pub_date	statement_of_responsibility	manifestation_price	manifestation_created_at	manifestation_updated_at	manifestation_identifier	access_address	description	note	extent	dimensions	carrier_type	edition	edition_string	volume_number	volume_number_string	issue_number	issue_number_string	serial_number	isbn	issn	jpno	doi	iss_itemno	lccn	ncid	issn_l	subject:unknown	subject:ndlsh	subject:bsh	subject:lcsh	classification:ndc9	classification:ddc	classification:ndc8	classification:ndc10	item_id	item_identifier	call_number	item_note	acquired_at	accepted_at	circulation_status	shelf	library	item_created_at	item_updated_at
34288	健康づくりのための6つの基礎食品 解説	""	日本栄養士会編		第一出版	1984			2018-10-31 14:04:58 +0900	2019-11-15 09:49:59 +0900							volume								""	""	""	""	""	""	""	""									34287	10034288	498.55|N 77|C-2		1996-03-31 00:00:00 +0900		Available On Shelf	firstshelf	yours	2018-10-31 14:04:58 +0900	2018-11-10 01:39:13 +0900
34287	健康づくりのための6つの基礎食品 解説	""	日本栄養士会編		第一出版	1984			2018-10-31 14:04:56 +0900	2019-11-15 09:49:59 +0900							volume								""	""	""	""	""	""	""	""									34286	10034287	498.55|N 77|C		1996-03-31 00:00:00 +0900		Available On Shelf	firstshelf	yours	2018-10-31 14:04:57 +0900	2018-11-10 01:39:13 +0900
34286	健康づくりのための6つの基礎食品 解説	""	日本栄養士会編		第一出版	1984			2018-10-31 14:04:55 +0900	2019-11-15 09:49:58 +0900							volume								""	""	""	""	""	""	""	""									34285	10034286	498.55|N 77|		1996-03-31 00:00:00 +0900		Available On Shelf	firstshelf	yours	2018-10-31 14:04:56 +0900	2018-11-10 01:39:12 +0900
6512	調理師讀本	""	日本栄養士会編		第一出版	1966			2018-10-31 00:14:23 +0900	2019-11-14 20:49:57 +0900							volume								""	""	""	""	""	""	""	""									6512	10006512	498.55|N 77|	BA51771602||食品衛生|食品衛生|調理師読本	1996-03-31 00:00:00 +0900		In Process	firstshelf	yours	2018-10-31 00:14:24 +0900	2018-11-09 19:58:41 +0900