{"@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/","metadata":"http://data.bioontology.org/metadata/","oboinowl_gen":"http://www.geneontology.org/formats/oboInOwl#","ns0":"http://www.langual.org/"},"@graph":[{"@id":"obo_purl:FOODON_03470135","@type":"owl:Class","rdfs:subClassOf":{"@id":"obo_purl:FOODON_03470120"},"metadata:def/mappingSameURI":{"@id":"obo_purl:FOODON_03470135"},"metadata:def/mappingLoom":"pasteurizationbyheating","metadata:def/prefLabel":"pasteurization by heating","rdfs:comment":{"@value":"LanguaL curation note: Used when the product is held at a temperature of 60-150 °C (140-300 °F) for a time sufficient to destroy most pathogenic and food spoilage organisms. When followed by refrigeration, also index *preservation by CHILLING*.","@language":"en"},"metadata:prefixIRI":"FOODON:03470135","oboinowl_gen:hasDbXref":"http://www.langual.org/langual_thesaurus.asp?termid=J0135","rdfs:label":{"@value":"pasteurization by heating","@language":"en"}},{"@id":"obo_purl:FOODON_03470181","rdfs:subClassOf":{"@id":"obo_purl:FOODON_03470135"}},{"@id":"obo_purl:FOODON_03305609","obo_purl:RO_0002353":{"@id":"obo_purl:FOODON_03470135"}},{"@id":"obo_purl:FOODON_03470178","rdfs:subClassOf":{"@id":"obo_purl:FOODON_03470135"}},{"@id":"obo_purl:FOODON_03470180","rdfs:subClassOf":{"@id":"obo_purl:FOODON_03470135"}},{"@id":"obo_purl:FOODON_03306743","obo_purl:RO_0002353":{"@id":"obo_purl:FOODON_03470135"}},{"@id":"obo_purl:FOODON_03470148","rdfs:subClassOf":{"@id":"obo_purl:FOODON_03470135"}},{"@id":"obo_purl:FOODON_03470179","rdfs:subClassOf":{"@id":"obo_purl:FOODON_03470135"}},{"@id":"obo_purl:FOODON_03470182","rdfs:subClassOf":{"@id":"obo_purl:FOODON_03470135"}}]}
{"@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/","metadata":"http://data.bioontology.org/metadata/","oboinowl_gen":"http://www.geneontology.org/formats/oboInOwl#","ns0":"http://www.langual.org/"},"@graph":[{"@id":"obo_purl:FOODON_03470135","@type":"owl:Class","rdfs:subClassOf":{"@id":"obo_purl:FOODON_03470120"},"metadata:def/mappingSameURI":{"@id":"obo_purl:FOODON_03470135"},"metadata:def/mappingLoom":"pasteurizationbyheating","metadata:def/prefLabel":"pasteurization by heating","rdfs:comment":{"@value":"LanguaL curation note: Used when the product is held at a temperature of 60-150 °C (140-300 °F) for a time sufficient to destroy most pathogenic and food spoilage organisms. When followed by refrigeration, also index *preservation by CHILLING*.","@language":"en"},"metadata:prefixIRI":"FOODON:03470135","oboinowl_gen:hasDbXref":"http://www.langual.org/langual_thesaurus.asp?termid=J0135","rdfs:label":{"@value":"pasteurization by heating","@language":"en"}},{"@id":"obo_purl:FOODON_03470181","rdfs:subClassOf":{"@id":"obo_purl:FOODON_03470135"}},{"@id":"obo_purl:FOODON_03305609","obo_purl:RO_0002353":{"@id":"obo_purl:FOODON_03470135"}},{"@id":"obo_purl:FOODON_03470178","rdfs:subClassOf":{"@id":"obo_purl:FOODON_03470135"}},{"@id":"obo_purl:FOODON_03470180","rdfs:subClassOf":{"@id":"obo_purl:FOODON_03470135"}},{"@id":"obo_purl:FOODON_03306743","obo_purl:RO_0002353":{"@id":"obo_purl:FOODON_03470135"}},{"@id":"obo_purl:FOODON_03470148","rdfs:subClassOf":{"@id":"obo_purl:FOODON_03470135"}},{"@id":"obo_purl:FOODON_03470179","rdfs:subClassOf":{"@id":"obo_purl:FOODON_03470135"}},{"@id":"obo_purl:FOODON_03470182","rdfs:subClassOf":{"@id":"obo_purl:FOODON_03470135"}}]}