<?xml version="1.0" encoding="UTF-8"?> <rdf:RDF xmlns:rdf="http://www.w3.org/1999/02/22-rdf-syntax-ns#" xmlns:obo_purl="http://purl.obolibrary.org/obo/" xmlns:owl="http://www.w3.org/2002/07/owl#" xmlns:rdfs="http://www.w3.org/2000/01/rdf-schema#" xmlns:oboinowl_gen="http://www.geneontology.org/formats/oboInOwl#" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:metadata_def="http://data.bioontology.org/metadata/def/" xmlns:metadata="http://data.bioontology.org/metadata/"> <owl:Class rdf:about="http://purl.obolibrary.org/obo/FOODON_00002501"> <rdfs:subClassOf rdf:resource="http://purl.obolibrary.org/obo/FOODON_00001002"/> <rdfs:label xml:lang="en">multi-component food product</rdfs:label> <rdfs:comment xml:lang="en">The definition of this is being discussed in issue: https://github.com/FoodOntology/foodon/issues/57 Namely, how to characterize the threshold of ingredients that make for multi-component classification? Salt, pepper, spices wouldn't normally make a food multi-component?</rdfs:comment> <oboinowl_gen:hasSynonym xml:lang="en">multi-ingredient</oboinowl_gen:hasSynonym> <obo_purl:IAO_0000115 xml:lang="en">A food product consisting of food material derived from ingredients sourced from multiple organisms.</obo_purl:IAO_0000115> <obo_purl:IAO_0000117>Damion Dooley</obo_purl:IAO_0000117> <obo_purl:IAO_0000114 rdf:resource="http://purl.obolibrary.org/obo/IAO_0000122"/> <dc:date rdf:datatype="http://www.w3.org/2001/XMLSchema#dateTime">2019-01-23T22:40:32Z</dc:date> <metadata_def:prefLabel xml:lang="en">multi-component food product</metadata_def:prefLabel> <metadata_def:mappingLoom>multicomponentfoodproduct</metadata_def:mappingLoom> <metadata_def:mappingSameURI rdf:resource="http://purl.obolibrary.org/obo/FOODON_00002501"/> <metadata:prefixIRI>FOODON:00002501</metadata:prefixIRI> <obo_purl:RO_0001000 rdf:resource="http://purl.obolibrary.org/obo/FOODON_00002381"/> <obo_purl:RO_0002350 rdf:resource="http://purl.obolibrary.org/obo/FOODON_03400139"/> </owl:Class> <rdf:Description rdf:about="http://purl.obolibrary.org/obo/FOODON_00001258"> <rdfs:subClassOf> <rdf:Description rdf:about="http://purl.obolibrary.org/obo/FOODON_00002501"> <metadata_def:mappingSameURI rdf:resource="http://purl.obolibrary.org/obo/FOODON_00002501"/> </rdf:Description> </rdfs:subClassOf> </rdf:Description> <rdf:Description rdf:about="http://purl.obolibrary.org/obo/FOODON_00002450"> <rdfs:subClassOf rdf:resource="http://purl.obolibrary.org/obo/FOODON_00002501"/> </rdf:Description> <rdf:Description rdf:about="http://purl.obolibrary.org/obo/FOODON_00003288"> <rdfs:subClassOf rdf:resource="http://purl.obolibrary.org/obo/FOODON_00002501"/> </rdf:Description> <rdf:Description rdf:about="http://purl.obolibrary.org/obo/FOODON_03316579"> <rdfs:subClassOf rdf:resource="http://purl.obolibrary.org/obo/FOODON_00002501"/> </rdf:Description> </rdf:RDF>
<?xml version="1.0" encoding="UTF-8"?>
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    <rdfs:comment xml:lang="en">The definition of this is being discussed in issue: https://github.com/FoodOntology/foodon/issues/57
Namely, how to characterize the threshold of ingredients that make for multi-component classification? Salt, pepper, spices wouldn't normally make a food multi-component?</rdfs:comment>
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    <obo_purl:IAO_0000117>Damion Dooley</obo_purl:IAO_0000117>
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    <dc:date rdf:datatype="http://www.w3.org/2001/XMLSchema#dateTime">2019-01-23T22:40:32Z</dc:date>
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