{"@context":{"obo_purl":"http://purl.obolibrary.org/obo/","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/","ns0":"The definition of this is being discussed in issue: https://github.com/FoodOntology/foodon/issues/","metadata":"http://data.bioontology.org/metadata/","dc":"http://purl.org/dc/elements/1.1/","oboinowl_gen":"http://www.geneontology.org/formats/oboInOwl#"},"@graph":[{"@id":"obo_purl:FOODON_00002501","@type":"owl:Class","rdfs:subClassOf":{"@id":"obo_purl:FOODON_00001002"},"metadata:def/mappingSameURI":{"@id":"obo_purl:FOODON_00002501"},"metadata:def/mappingLoom":"multicomponentfoodproduct","metadata:def/prefLabel":"multi-component food product","rdfs:comment":{"@value":"The definition of this is being discussed in issue: https://github.com/FoodOntology/foodon/issues/57\n\nNamely, how to characterize the threshold of ingredients that make for multi-component classification? Salt, pepper, spices wouldn't normally make a food multi-component?","@language":"en"},"obo_purl:IAO_0000115":{"@value":"A food product consisting of food material derived from ingredients sourced from multiple organisms.","@language":"en"},"metadata:prefixIRI":"FOODON:00002501","rdfs:label":{"@value":"multi-component food product","@language":"en"},"obo_purl:IAO_0000114":{"@id":"obo_purl:IAO_0000122"},"obo_purl:IAO_0000117":"Damion Dooley","dc:date":{"@value":"2019-01-23T22:40:32Z","@type":"http://www.w3.org/2001/XMLSchema#dateTime"},"oboinowl_gen:hasSynonym":{"@value":"multi-ingredient","@language":"en"}},{"@id":"obo_purl:FOODON_00001258","rdfs:subClassOf":{"@id":"obo_purl:FOODON_00002501"}},{"@id":"obo_purl:FOODON_00002450","rdfs:subClassOf":{"@id":"obo_purl:FOODON_00002501"}},{"@id":"obo_purl:FOODON_03316579","rdfs:subClassOf":{"@id":"obo_purl:FOODON_00002501"}}]}