{"@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":"http://id.cabi.org/cabt/","ns3":"http://id.agrisemantics.org/gacs/","ns4":"https://lod.nal.usda.gov/","dct":"http://purl.org/dc/terms/"},"@graph":[{"@id":"ns0:40827","@type":["owl:NamedIndividual","ns1:Topic","skos:Concept"],"skos:prefLabel":[{"@value":"aceptabilidad de los alimentos","@language":"es"},{"@value":"food acceptability","@language":"en"}],"skos:broader":{"@id":"ns0:14245"},"skos:exactMatch":[{"@id":"ns2:48915"},{"@id":"ns3:C21662"}],"skos:scopeNote":[{"@value":"Use for the acceptance of a food by humans as fit to eat, based upon a variety of sensory, cultural, and emotional factors; For the acceptance of a food as fit to eat by animals and humans based solely upon sensory properties USE palatability.","@language":"en"},{"@value":"Úsar para referirse a la aceptación de un alimento por parte de personas como adecuado para comer, basada en una variedad de factores sensoriales, culturales, y emocionales; USAR \"palatabilidad\" para la aceptación de un alimento como adecuado para comer por parte de animales y personas, basada únicamente en propiedades sensoriales.","@language":"es"}],"skos:inScheme":[{"@id":"ns4:nalt-core"},{"@id":"ns4:nalt"}],"dct:modified":{"@value":"2015-07-01","@type":"http://www.w3.org/2001/XMLSchema#date"},"skos:related":[{"@id":"ns0:10108"},{"@id":"ns0:40828"},{"@id":"ns0:131604"},{"@id":"ns0:475"},{"@id":"ns0:39691"}],"dct:created":{"@value":"2006-01-19","@type":"http://www.w3.org/2001/XMLSchema#date"}},{"@id":"ns0:14245","skos:narrower":{"@id":"ns0:40827"}},{"@id":"ns0:10108","skos:related":{"@id":"ns0:40827"}},{"@id":"ns0:40828","skos:related":{"@id":"ns0:40827"}},{"@id":"ns0:131604","skos:related":{"@id":"ns0:40827"}},{"@id":"ns0:475","skos:related":{"@id":"ns0:40827"}},{"@id":"ns0:39691","skos:related":{"@id":"ns0:40827"}}]}