{"@context":{"ns0":"https://lod.nal.usda.gov/nalt/","rdf":"http://www.w3.org/1999/02/22-rdf-syntax-ns#","owl":"http://www.w3.org/2002/07/owl#","ns1":"https://lod.nal.usda.gov/naltv#","skos":"http://www.w3.org/2004/02/skos/core#","ns2":"https://lod.nal.usda.gov/","dct":"http://purl.org/dc/terms/"},"@graph":[{"@id":"ns0:137344","@type":["owl:NamedIndividual","ns1:Topic","skos:Concept"],"skos:prefLabel":[{"@value":"exposure characterization","@language":"en"},{"@value":"caracterización de la exposición","@language":"es"}],"skos:broader":{"@id":"ns0:136478"},"skos:definition":[{"@id":"ns0:137344b-def"},{"@id":"ns0:137344a-def"}],"skos:altLabel":{"@value":"characterization of exposure","@language":"en"},"skos:narrower":[{"@id":"ns0:137446"},{"@id":"ns0:137445"}],"skos:inScheme":{"@id":"ns2:nalt"},"dct:source":{"@value":"Joint Institute for Food Safety and Applied Nutrition (JIFSAN)","@language":"en"},"dct:modified":{"@value":"2020-05-04","@type":"http://www.w3.org/2001/XMLSchema#date"},"skos:related":[{"@id":"ns0:339431"},{"@id":"ns0:136610"},{"@id":"ns0:136875"},{"@id":"ns0:137355"}],"dct:created":{"@value":"2010-09-10","@type":"http://www.w3.org/2001/XMLSchema#date"}},{"@id":"ns0:136478","skos:narrower":{"@id":"ns0:137344"}},{"@id":"ns0:137446","skos:broader":{"@id":"ns0:137344"}},{"@id":"ns0:137445","skos:broader":{"@id":"ns0:137344"}},{"@id":"ns0:339431","skos:related":{"@id":"ns0:137344"}},{"@id":"ns0:136610","skos:related":{"@id":"ns0:137344"}},{"@id":"ns0:136875","skos:related":{"@id":"ns0:137344"}},{"@id":"ns0:137355","skos:related":{"@id":"ns0:137344"}}]}