{"@context":{"ns0":"http://opendata.inra.fr/ATOL/","rdf":"http://www.w3.org/1999/02/22-rdf-syntax-ns#","owl":"http://www.w3.org/2002/07/owl#","rdfs":"http://www.w3.org/2000/01/rdf-schema#","metadata_def":"http://data.bioontology.org/metadata/def/","oboinowl_gen":"http://www.geneontology.org/formats/oboInOwl#","metadata":"http://data.bioontology.org/metadata/"},"@graph":[{"@id":"ns0:ATOL_0001648","@type":"owl:Class","rdfs:subClassOf":{"@id":"ns0:ATOL_0001671"},"metadata:def/mappingSameURI":{"@id":"ns0:ATOL_0001648"},"metadata:def/mappingLoom":"technologicalyieldofmeat","metadata:def/prefLabel":"technological yield of meat","oboinowl_gen:hasExactSynonym":"flesh technological yield","metadata:prefixIRI":"ATOL_0001648","rdfs:label":[{"@value":"technological yield of meat","@language":"en"},{"@value":"rendement technologique de la viande","@language":"fr"}],"ns0:definitionByCirad":[{"@value":"toute caractéristique mesurable associée à la baisse du poids d'un morceau de viande après un procédé comme la salaison, la fumaison et la cuisson, principalement à cause d'une perte d'humidité","@language":"fr"},{"@value":"any measurable characteristic related to the decrease in the weight of a cut of meat after a process like curing, salting, smoking and cooking, mostly due to moisture loss","@language":"en"}],"ns0:subsetAbsent":["HorseAbsent","GoatAbsent","MouseAbsent","SoleAbsent","ZebraFishAbsent"],"ns0:references":"INRA:PHASE \"INRA PHASE\"","ns0:subsetPresent":["QuailPresent","CattlePresent","DuckPresent","ChickenPresent","CarpPresent","SheepPresent","TurkeyPresent","SeaBassPresent","GoosePresent","TilapiaPresent","TroutPresent","RabbitPresent","SeaBreamPresent","SalmonPresent","PigPresent","CodPresent"]},{"@id":"ns0:ATOL_0001833","rdfs:subClassOf":{"@id":"ns0:ATOL_0001648"}},{"@id":"ns0:ATOL_0002140","rdfs:subClassOf":{"@id":"ns0:ATOL_0001648"}}]}
{"@context":{"ns0":"http://opendata.inra.fr/ATOL/","rdf":"http://www.w3.org/1999/02/22-rdf-syntax-ns#","owl":"http://www.w3.org/2002/07/owl#","rdfs":"http://www.w3.org/2000/01/rdf-schema#","metadata_def":"http://data.bioontology.org/metadata/def/","oboinowl_gen":"http://www.geneontology.org/formats/oboInOwl#","metadata":"http://data.bioontology.org/metadata/"},"@graph":[{"@id":"ns0:ATOL_0001648","@type":"owl:Class","rdfs:subClassOf":{"@id":"ns0:ATOL_0001671"},"metadata:def/mappingSameURI":{"@id":"ns0:ATOL_0001648"},"metadata:def/mappingLoom":"technologicalyieldofmeat","metadata:def/prefLabel":"technological yield of meat","oboinowl_gen:hasExactSynonym":"flesh technological yield","metadata:prefixIRI":"ATOL_0001648","rdfs:label":[{"@value":"technological yield of meat","@language":"en"},{"@value":"rendement technologique de la viande","@language":"fr"}],"ns0:definitionByCirad":[{"@value":"toute caractéristique mesurable associée à la baisse du poids d'un morceau de viande après un procédé comme la salaison, la fumaison et la cuisson, principalement à cause d'une perte d'humidité","@language":"fr"},{"@value":"any measurable characteristic related to the decrease in the weight of a cut of meat after a process like curing, salting, smoking and cooking, mostly due to moisture loss","@language":"en"}],"ns0:subsetAbsent":["HorseAbsent","GoatAbsent","MouseAbsent","SoleAbsent","ZebraFishAbsent"],"ns0:references":"INRA:PHASE \"INRA PHASE\"","ns0:subsetPresent":["QuailPresent","CattlePresent","DuckPresent","ChickenPresent","CarpPresent","SheepPresent","TurkeyPresent","SeaBassPresent","GoosePresent","TilapiaPresent","TroutPresent","RabbitPresent","SeaBreamPresent","SalmonPresent","PigPresent","CodPresent"]},{"@id":"ns0:ATOL_0001833","rdfs:subClassOf":{"@id":"ns0:ATOL_0001648"}},{"@id":"ns0:ATOL_0002140","rdfs:subClassOf":{"@id":"ns0:ATOL_0001648"}}]}