@prefix rdf: <http://www.w3.org/1999/02/22-rdf-syntax-ns#> .
@prefix ns0: <http://opendata.inrae.fr/ThViande/> .
@prefix skos: <http://www.w3.org/2004/02/skos/core#> .
@prefix owl: <http://www.w3.org/2002/07/owl#> .
@prefix metadata_def: <http://data.bioontology.org/metadata/def/> .

ns0:C1361
    metadata_def:mappingLoom "culinarypreparationofmeats" ;
    metadata_def:mappingSameURI ns0:C1361 ;
    a owl:NamedIndividual, skos:Concept ;
    skos:definition "Arts et façons de préparer les viandes pour les rendre agréables à consommer. Le salage, le bardage, le lardage, la marinade, l’ajout de farces, de légumes, d’épices concourent à ces préparations"@fr, "The art of preparing meats to make them pleasant to eat. Salting, barding, larding, marinating, adding stuffings, vegetables, spices all contribute to this preparation."@en ;
    skos:inScheme ns0:MeatThesaurus ;
    skos:narrower ns0:C138, ns0:C1447, ns0:C1448, ns0:C1449, ns0:C1451, ns0:C1453, ns0:C1454, ns0:C1471, ns0:C1489, ns0:C1496, ns0:C1536, ns0:C1537, ns0:C553, ns0:C938 ;
    skos:prefLabel "culinary preparation of meats"@en, "préparations culinaires des viandes"@fr ;
    skos:topConceptOf ns0:MeatThesaurus .

ns0:C138
    skos:broader ns0:C1361 .

ns0:C1447
    skos:broader ns0:C1361 .

ns0:C1448
    skos:broader ns0:C1361 .

ns0:C1449
    skos:broader ns0:C1361 .

ns0:C1451
    skos:broader ns0:C1361 .

ns0:C1453
    skos:broader ns0:C1361 .

ns0:C1454
    skos:broader ns0:C1361 .

ns0:C1471
    skos:broader ns0:C1361 .

ns0:C1489
    skos:broader ns0:C1361 .

ns0:C1496
    skos:broader ns0:C1361 .

ns0:C1536
    skos:broader ns0:C1361 .

ns0:C1537
    skos:broader ns0:C1361 .

ns0:C553
    skos:broader ns0:C1361 .

ns0:C938
    skos:broader ns0:C1361 .

ns0:MeatThesaurus
    skos:hasTopConcept ns0:C1361 .