@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 metadata_def: <http://data.bioontology.org/metadata/def/> .
@prefix metadata: <http://data.bioontology.org/metadata/> .
@prefix oboinowl_gen: <http://www.geneontology.org/formats/oboInOwl#> .
@prefix ns0: <http://www.langual.org/> .
obo_purl:FOODON_03305609
obo_purl:RO_0002353 obo_purl:FOODON_03470135 .
obo_purl:FOODON_03306743
obo_purl:RO_0002353 obo_purl:FOODON_03470135 .
obo_purl:FOODON_03470135
metadata_def:mappingLoom "pasteurizationbyheating" ;
metadata_def:mappingSameURI obo_purl:FOODON_03470135 ;
metadata_def:prefLabel "pasteurization by heating" ;
metadata:prefixIRI "FOODON:03470135" ;
oboinowl_gen:hasDbXref "http://www.langual.org/langual_thesaurus.asp?termid=J0135" ;
a owl:Class ;
rdfs:comment "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*."@en ;
rdfs:label "pasteurization by heating"@en ;
rdfs:subClassOf obo_purl:FOODON_03470120 .
obo_purl:FOODON_03470148
rdfs:subClassOf obo_purl:FOODON_03470135 .
obo_purl:FOODON_03470178
rdfs:subClassOf obo_purl:FOODON_03470135 .
obo_purl:FOODON_03470179
rdfs:subClassOf obo_purl:FOODON_03470135 .
obo_purl:FOODON_03470180
rdfs:subClassOf obo_purl:FOODON_03470135 .
obo_purl:FOODON_03470181
rdfs:subClassOf obo_purl:FOODON_03470135 .
obo_purl:FOODON_03470182
rdfs:subClassOf obo_purl:FOODON_03470135 .
@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 metadata_def: <http://data.bioontology.org/metadata/def/> .
@prefix metadata: <http://data.bioontology.org/metadata/> .
@prefix oboinowl_gen: <http://www.geneontology.org/formats/oboInOwl#> .
@prefix ns0: <http://www.langual.org/> .
obo_purl:FOODON_03305609
obo_purl:RO_0002353 obo_purl:FOODON_03470135 .
obo_purl:FOODON_03306743
obo_purl:RO_0002353 obo_purl:FOODON_03470135 .
obo_purl:FOODON_03470135
metadata_def:mappingLoom "pasteurizationbyheating" ;
metadata_def:mappingSameURI obo_purl:FOODON_03470135 ;
metadata_def:prefLabel "pasteurization by heating" ;
metadata:prefixIRI "FOODON:03470135" ;
oboinowl_gen:hasDbXref "http://www.langual.org/langual_thesaurus.asp?termid=J0135" ;
a owl:Class ;
rdfs:comment "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*."@en ;
rdfs:label "pasteurization by heating"@en ;
rdfs:subClassOf obo_purl:FOODON_03470120 .
obo_purl:FOODON_03470148
rdfs:subClassOf obo_purl:FOODON_03470135 .
obo_purl:FOODON_03470178
rdfs:subClassOf obo_purl:FOODON_03470135 .
obo_purl:FOODON_03470179
rdfs:subClassOf obo_purl:FOODON_03470135 .
obo_purl:FOODON_03470180
rdfs:subClassOf obo_purl:FOODON_03470135 .
obo_purl:FOODON_03470181
rdfs:subClassOf obo_purl:FOODON_03470135 .
obo_purl:FOODON_03470182
rdfs:subClassOf obo_purl:FOODON_03470135 .