@prefix rdf: <http://www.w3.org/1999/02/22-rdf-syntax-ns#> .
@prefix ns0: <http://aims.fao.org/aos/agrovoc/> .
@prefix owl: <http://www.w3.org/2002/07/owl#> .
@prefix skos: <http://www.w3.org/2004/02/skos/core#> .
@prefix ns1: <http://aims.fao.org/aos/> .
@prefix dct: <http://purl.org/dc/terms/> .
@prefix void: <http://rdfs.org/ns/void#> .
@prefix ns2: <http://aims.fao.org/aos/agrovoc/void.ttl#> .
@prefix skosxl: <http://www.w3.org/2008/05/skos-xl#> .
@prefix ns3: <http://aims.fao.org/aos/agrontology#> .
ns0:c_12123
ns3:hasObjectOfActivity ns0:c_26776 ;
dct:created "2011-11-20T20:34:54Z"^^<http://www.w3.org/2001/XMLSchema#dateTime> ;
dct:modified "2024-07-03T11:24:42Z"^^<http://www.w3.org/2001/XMLSchema#dateTime> ;
void:inDataset ns2:Agrovoc ;
a owl:NamedIndividual, skos:Concept ;
skos:altLabel "hamurun kabarması"@tr ;
skos:broader ns0:c_2855 ;
skos:inScheme ns1:agrovoc ;
skos:prefLabel "Aufgehen von Teig"@de, "Fermentación de la masa"@es, "Lievitazione dell'impasto"@it, "Zaczynianie (zakwasem drożdżowym) ciasta"@pl, "chachu ya kinyunya"@sw, "hamurun mayalanması"@tr, "kynutí"@cs, "kysnutie cesta"@sk, "leavening of dough"@en, "levedação (panificação)"@pt, "levée (panification)"@fr, "tészta kelesztése"@hu, "заквашивание теста"@ru, "تخمير العجين"@ar, "ورآوری خمير"@fa, "सना आटा का खमीर उठाना"@hi, "การฟูของแป้งโด"@th, "ແປ້ງໂດ"@lo, "パン生地に加える酵母"@ja, "发面"@zh ;
skosxl:altLabel ns0:xl_tr_12123_1321792494124 ;
skosxl:prefLabel ns0:xl-f95a1136-fb9a-4125-89d3-63a03d6431cb, ns0:xl_ar_0755d13f, ns0:xl_cs_1299517716926, ns0:xl_de_1299517716945, ns0:xl_en_1299517716962, ns0:xl_es_24539d9e, ns0:xl_fa_1299517716980, ns0:xl_fr_1299517716999, ns0:xl_hi_1299517717023, ns0:xl_hu_1299517717047, ns0:xl_it_1299517717071, ns0:xl_ja_1299517717098, ns0:xl_lo_1299517717145, ns0:xl_pl_1299517717176, ns0:xl_pt_1299517717207, ns0:xl_ru_491caf1f, ns0:xl_sk_1299517717291, ns0:xl_sw_36087030, ns0:xl_th_1299517717327, ns0:xl_zh_1299517717364 .
ns0:c_26776
ns3:isObjectOfActivity ns0:c_12123 .
ns0:c_2855
skos:narrower ns0:c_12123 .
@prefix rdf: <http://www.w3.org/1999/02/22-rdf-syntax-ns#> .
@prefix ns0: <http://aims.fao.org/aos/agrovoc/> .
@prefix owl: <http://www.w3.org/2002/07/owl#> .
@prefix skos: <http://www.w3.org/2004/02/skos/core#> .
@prefix ns1: <http://aims.fao.org/aos/> .
@prefix dct: <http://purl.org/dc/terms/> .
@prefix void: <http://rdfs.org/ns/void#> .
@prefix ns2: <http://aims.fao.org/aos/agrovoc/void.ttl#> .
@prefix skosxl: <http://www.w3.org/2008/05/skos-xl#> .
@prefix ns3: <http://aims.fao.org/aos/agrontology#> .
ns0:c_12123
ns3:hasObjectOfActivity ns0:c_26776 ;
dct:created "2011-11-20T20:34:54Z"^^<http://www.w3.org/2001/XMLSchema#dateTime> ;
dct:modified "2024-07-03T11:24:42Z"^^<http://www.w3.org/2001/XMLSchema#dateTime> ;
void:inDataset ns2:Agrovoc ;
a owl:NamedIndividual, skos:Concept ;
skos:altLabel "hamurun kabarması"@tr ;
skos:broader ns0:c_2855 ;
skos:inScheme ns1:agrovoc ;
skos:prefLabel "Aufgehen von Teig"@de, "Fermentación de la masa"@es, "Lievitazione dell'impasto"@it, "Zaczynianie (zakwasem drożdżowym) ciasta"@pl, "chachu ya kinyunya"@sw, "hamurun mayalanması"@tr, "kynutí"@cs, "kysnutie cesta"@sk, "leavening of dough"@en, "levedação (panificação)"@pt, "levée (panification)"@fr, "tészta kelesztése"@hu, "заквашивание теста"@ru, "تخمير العجين"@ar, "ورآوری خمير"@fa, "सना आटा का खमीर उठाना"@hi, "การฟูของแป้งโด"@th, "ແປ້ງໂດ"@lo, "パン生地に加える酵母"@ja, "发面"@zh ;
skosxl:altLabel ns0:xl_tr_12123_1321792494124 ;
skosxl:prefLabel ns0:xl-f95a1136-fb9a-4125-89d3-63a03d6431cb, ns0:xl_ar_0755d13f, ns0:xl_cs_1299517716926, ns0:xl_de_1299517716945, ns0:xl_en_1299517716962, ns0:xl_es_24539d9e, ns0:xl_fa_1299517716980, ns0:xl_fr_1299517716999, ns0:xl_hi_1299517717023, ns0:xl_hu_1299517717047, ns0:xl_it_1299517717071, ns0:xl_ja_1299517717098, ns0:xl_lo_1299517717145, ns0:xl_pl_1299517717176, ns0:xl_pt_1299517717207, ns0:xl_ru_491caf1f, ns0:xl_sk_1299517717291, ns0:xl_sw_36087030, ns0:xl_th_1299517717327, ns0:xl_zh_1299517717364 .
ns0:c_26776
ns3:isObjectOfActivity ns0:c_12123 .
ns0:c_2855
skos:narrower ns0:c_12123 .