{"@context":{"ns0":"http://opendata.inrae.fr/ThViande/","rdf":"http://www.w3.org/1999/02/22-rdf-syntax-ns#","skos":"http://www.w3.org/2004/02/skos/core#","owl":"http://www.w3.org/2002/07/owl#","metadata_def":"http://data.bioontology.org/metadata/def/"},"@graph":[{"@id":"ns0:C147","@type":["skos:Concept","owl:NamedIndividual"],"skos:broader":{"@id":"ns0:C1154"},"skos:definition":[{"@language":"fr","@value":"Produit tripier. Troisième poche de l’estomac des ruminants située entre le bonnet et la caillette. Il doit son nom à sa paroi interne tapissée de feuilles pliées telles les pages d’un livre. Classé dans les abats blancs, le feuillet avec d’autres parties de l’estomac entre dans la fabrication du gras-double et des tripes."},{"@language":"en","@value":"Offal. Third chamber of a ruminant’s stomach located between the honeycomb and the abomasum (rennet). Its name comes from its appearance: its inner wall is covered with leaves folded like the pages of a book. \nConsidered white offal, the leaf, with the other parts of the stomach, is used to make tripe."}],"skos:prefLabel":[{"@language":"en","@value":"leaf"},{"@language":"fr","@value":"feuillet"}],"metadata_def:mappingLoom":"leaf","metadata_def:mappingSameURI":{"@id":"ns0:C147"},"skos:inScheme":{"@id":"ns0:MeatThesaurus"}},{"@id":"ns0:C1154","skos:narrower":{"@id":"ns0:C147"}},{"@id":"ns0:C272","skos:related":{"@id":"ns0:C147"}}]}