@prefix rdf: <http://www.w3.org/1999/02/22-rdf-syntax-ns#> .
@prefix obo_purl: <http://purl.obolibrary.org/obo/> .
@prefix owl: <http://www.w3.org/2002/07/owl#> .
@prefix rdfs: <http://www.w3.org/2000/01/rdf-schema#> .
@prefix oboinowl_gen: <http://www.geneontology.org/formats/oboInOwl#> .
@prefix ns0: <http://www.langual.org/> .
@prefix metadata_def: <http://data.bioontology.org/metadata/def/> .
@prefix metadata: <http://data.bioontology.org/metadata/> .
obo_purl:FOODON_03400821
metadata_def:mappingLoom "finebakerywareeurofir" ;
metadata_def:mappingSameURI obo_purl:FOODON_03400821 ;
metadata_def:prefLabel "fine bakery ware (eurofir)"@en ;
metadata:prefixIRI "FOODON:03400821" ;
obo_purl:IAO_0000114 obo_purl:IAO_0000428 ;
obo_purl:IAO_0000115 "Products in the *BREAD* category normally have contents of sugars and fat neither exceeding 5% on a dry weight basis. Bakery products exceeding either of these limits are termed \"Fine bakery ware\". Savoury fine bakery wares will tend to be higher in fat and sweet products in sugars. However, some products, for example scones, may be considered savoury or sweet. Therefore, all of these products are categorised as \"Fine bakery wares\", rather than using separate categories for savoury and sweet products. Some examples are: biscuits, cookies, dry pastry (e.g. savoury biscuits, sweet biscuits and cookies); sweet breads (e.g. croissants, currant bun, dough cakes like muffins or brioche, scone, doughnut); pastry (e.g. danish pastry, baclava); tart, pie (e.g. custard tart, mince pie); cakes (e.g. fruit cake, cream cake, sponge cake."@en ;
oboinowl_gen:hasDbXref <http://www.langual.org/langual_thesaurus.asp?termid=A0821> ;
a owl:Class ;
rdfs:label "fine bakery ware (eurofir)"@en ;
rdfs:subClassOf obo_purl:FOODON_03400812 .
obo_purl:FOODON_03401297
rdfs:subClassOf obo_purl:FOODON_03400821 .
obo_purl:FOODON_03401331
rdfs:subClassOf obo_purl:FOODON_03400821 .
obo_purl:FOODON_03401332
rdfs:subClassOf obo_purl:FOODON_03400821 .
@prefix rdf: <http://www.w3.org/1999/02/22-rdf-syntax-ns#> .
@prefix obo_purl: <http://purl.obolibrary.org/obo/> .
@prefix owl: <http://www.w3.org/2002/07/owl#> .
@prefix rdfs: <http://www.w3.org/2000/01/rdf-schema#> .
@prefix oboinowl_gen: <http://www.geneontology.org/formats/oboInOwl#> .
@prefix ns0: <http://www.langual.org/> .
@prefix metadata_def: <http://data.bioontology.org/metadata/def/> .
@prefix metadata: <http://data.bioontology.org/metadata/> .
obo_purl:FOODON_03400821
metadata_def:mappingLoom "finebakerywareeurofir" ;
metadata_def:mappingSameURI obo_purl:FOODON_03400821 ;
metadata_def:prefLabel "fine bakery ware (eurofir)"@en ;
metadata:prefixIRI "FOODON:03400821" ;
obo_purl:IAO_0000114 obo_purl:IAO_0000428 ;
obo_purl:IAO_0000115 "Products in the *BREAD* category normally have contents of sugars and fat neither exceeding 5% on a dry weight basis. Bakery products exceeding either of these limits are termed \"Fine bakery ware\". Savoury fine bakery wares will tend to be higher in fat and sweet products in sugars. However, some products, for example scones, may be considered savoury or sweet. Therefore, all of these products are categorised as \"Fine bakery wares\", rather than using separate categories for savoury and sweet products. Some examples are: biscuits, cookies, dry pastry (e.g. savoury biscuits, sweet biscuits and cookies); sweet breads (e.g. croissants, currant bun, dough cakes like muffins or brioche, scone, doughnut); pastry (e.g. danish pastry, baclava); tart, pie (e.g. custard tart, mince pie); cakes (e.g. fruit cake, cream cake, sponge cake."@en ;
oboinowl_gen:hasDbXref <http://www.langual.org/langual_thesaurus.asp?termid=A0821> ;
a owl:Class ;
rdfs:label "fine bakery ware (eurofir)"@en ;
rdfs:subClassOf obo_purl:FOODON_03400812 .
obo_purl:FOODON_03401297
rdfs:subClassOf obo_purl:FOODON_03400821 .
obo_purl:FOODON_03401331
rdfs:subClassOf obo_purl:FOODON_03400821 .
obo_purl:FOODON_03401332
rdfs:subClassOf obo_purl:FOODON_03400821 .