ontologies
MEAT-T
Meat Thesaurus (MEAT-T)
SKOS
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Last submission date February 13, 2022
Summary
Concepts
Properties
Schemes
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Notes
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MEAT-T does not contain collections (skos:Collection)
MEAT-T does not contain collections (skos:Collection)
ID http://opendata.inrae.fr/ThViande/C1361
http://opendata.inrae.fr/ThViande/C1361
Preferred name

culinary preparation of meats
Definitions

The art of preparing meats to make them pleasant to eat. Salting, barding, larding, marinating, adding stuffings, vegetables, spices all contribute to this preparation.
In schemes
http://opendata.inrae.fr/ThViande/MeatThesaurus
Type http://www.w3.org/2004/02/skos/core#Concept

Raw data

skos:definition

The art of preparing meats to make them pleasant to eat. Salting, barding, larding, marinating, adding stuffings, vegetables, spices all contribute to this preparation.
skos:prefLabel

culinary preparation of meats
rdf:type

http://www.w3.org/2004/02/skos/core#Concept

http://www.w3.org/2002/07/owl#NamedIndividual
skos:topConceptOf

http://opendata.inrae.fr/ThViande/MeatThesaurus
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