{"@context":{"ns0":"https://cropontology.org/rdf/","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#","skos":"http://www.w3.org/2004/02/skos/core#","metadata_def":"http://data.bioontology.org/metadata/def/"},"@id":"ns0:CO_341:0000115","@type":"owl:Class","rdfs:subClassOf":{"@id":"ns0:Measurement"},"rdfs:label":{"@language":"en","@value":"Cooking quality of seed - Method"},"skos:definition":{"@language":"en","@value":"Recording of increase in volume (v/v) after soaking for 24 hrs and boiling for 25 min"},"metadata_def:prefLabel":{"@language":"en","@value":"Cooking quality of seed - Method"},"metadata_def:mappingLoom":"cookingqualityofseedmethod","metadata_def:mappingSameURI":{"@id":"ns0:CO_341:0000115"}}
{"@context":{"ns0":"https://cropontology.org/rdf/","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#","skos":"http://www.w3.org/2004/02/skos/core#","metadata_def":"http://data.bioontology.org/metadata/def/"},"@id":"ns0:CO_341:0000115","@type":"owl:Class","rdfs:subClassOf":{"@id":"ns0:Measurement"},"rdfs:label":{"@language":"en","@value":"Cooking quality of seed - Method"},"skos:definition":{"@language":"en","@value":"Recording of increase in volume (v/v) after soaking for 24 hrs and boiling for 25 min"},"metadata_def:prefLabel":{"@language":"en","@value":"Cooking quality of seed - Method"},"metadata_def:mappingLoom":"cookingqualityofseedmethod","metadata_def:mappingSameURI":{"@id":"ns0:CO_341:0000115"}}