{"@context":{"ns0":"http://opendata.inra.fr/AsCoPainT/","rdf":"http://www.w3.org/1999/02/22-rdf-syntax-ns#","owl":"http://www.w3.org/2002/07/owl#","skos":"http://www.w3.org/2004/02/skos/core#","metadata_def":"http://data.bioontology.org/metadata/def/"},"@graph":[{"@id":"ns0:aspect_de_la_mie","@type":["owl:NamedIndividual","skos:Concept"],"skos:prefLabel":{"@value":"aspect de la mie","@language":"fr"},"metadata_def:mappingSameURI":{"@id":"ns0:aspect_de_la_mie"},"metadata_def:mappingLoom":"aspectdelamie","skos:broader":{"@id":"ns0:descripteurs_du_pain"},"skos:definition":{"@value":"Caractérisation de l’aspect interne du pain selon ses propriétés sensorielles et sa structure alvéolaire.","@language":"fr"},"skos:scopeNote":{"@value":"Boulangerie","@language":"fr"},"skos:inScheme":{"@id":"ns0:AsCoPain-T"}},{"@id":"ns0:saveur_de_la_mie","skos:broader":{"@id":"ns0:aspect_de_la_mie"}},{"@id":"ns0:regularite_alveolaire","skos:broader":{"@id":"ns0:aspect_de_la_mie"}},{"@id":"ns0:emiettement","skos:broader":{"@id":"ns0:aspect_de_la_mie"}},{"@id":"ns0:epaisseur_des_parois_alveolaires","skos:broader":{"@id":"ns0:aspect_de_la_mie"}},{"@id":"ns0:couleur_de_la_mie","skos:broader":{"@id":"ns0:aspect_de_la_mie"}},{"@id":"ns0:grosseur_moyenne_des_alveoles","skos:broader":{"@id":"ns0:aspect_de_la_mie"}},{"@id":"ns0:densite_alveolaire","skos:broader":{"@id":"ns0:aspect_de_la_mie"}},{"@id":"ns0:elasticite_de_la_mie","skos:broader":{"@id":"ns0:aspect_de_la_mie"}},{"@id":"ns0:collant_de_la_mie","skos:broader":{"@id":"ns0:aspect_de_la_mie"}},{"@id":"ns0:odeur_de_la_mie","skos:broader":{"@id":"ns0:aspect_de_la_mie"}},{"@id":"ns0:souplesse","skos:broader":{"@id":"ns0:aspect_de_la_mie"}},{"@id":"ns0:humidite_de_la_mie","skos:broader":{"@id":"ns0:aspect_de_la_mie"}}]}
{"@context":{"ns0":"http://opendata.inra.fr/AsCoPainT/","rdf":"http://www.w3.org/1999/02/22-rdf-syntax-ns#","owl":"http://www.w3.org/2002/07/owl#","skos":"http://www.w3.org/2004/02/skos/core#","metadata_def":"http://data.bioontology.org/metadata/def/"},"@graph":[{"@id":"ns0:aspect_de_la_mie","@type":["owl:NamedIndividual","skos:Concept"],"skos:prefLabel":{"@value":"aspect de la mie","@language":"fr"},"metadata_def:mappingSameURI":{"@id":"ns0:aspect_de_la_mie"},"metadata_def:mappingLoom":"aspectdelamie","skos:broader":{"@id":"ns0:descripteurs_du_pain"},"skos:definition":{"@value":"Caractérisation de l’aspect interne du pain selon ses propriétés sensorielles et sa structure alvéolaire.","@language":"fr"},"skos:scopeNote":{"@value":"Boulangerie","@language":"fr"},"skos:inScheme":{"@id":"ns0:AsCoPain-T"}},{"@id":"ns0:saveur_de_la_mie","skos:broader":{"@id":"ns0:aspect_de_la_mie"}},{"@id":"ns0:regularite_alveolaire","skos:broader":{"@id":"ns0:aspect_de_la_mie"}},{"@id":"ns0:emiettement","skos:broader":{"@id":"ns0:aspect_de_la_mie"}},{"@id":"ns0:epaisseur_des_parois_alveolaires","skos:broader":{"@id":"ns0:aspect_de_la_mie"}},{"@id":"ns0:couleur_de_la_mie","skos:broader":{"@id":"ns0:aspect_de_la_mie"}},{"@id":"ns0:grosseur_moyenne_des_alveoles","skos:broader":{"@id":"ns0:aspect_de_la_mie"}},{"@id":"ns0:densite_alveolaire","skos:broader":{"@id":"ns0:aspect_de_la_mie"}},{"@id":"ns0:elasticite_de_la_mie","skos:broader":{"@id":"ns0:aspect_de_la_mie"}},{"@id":"ns0:collant_de_la_mie","skos:broader":{"@id":"ns0:aspect_de_la_mie"}},{"@id":"ns0:odeur_de_la_mie","skos:broader":{"@id":"ns0:aspect_de_la_mie"}},{"@id":"ns0:souplesse","skos:broader":{"@id":"ns0:aspect_de_la_mie"}},{"@id":"ns0:humidite_de_la_mie","skos:broader":{"@id":"ns0:aspect_de_la_mie"}}]}