@prefix agrovoc: <http://aims.fao.org/aos/agrovoc/> .
@prefix rdf: <http://www.w3.org/1999/02/22-rdf-syntax-ns#> .
@prefix ns0: <http://art.uniroma2.it/ontologies/vocbench#> .
@prefix dc: <http://purl.org/dc/terms/> .
@prefix xsd: <http://www.w3.org/2001/XMLSchema#> .
@prefix skosxl: <http://www.w3.org/2008/05/skos-xl#> .
@prefix void: <http://rdfs.org/ns/void#> .
@prefix skos: <http://www.w3.org/2004/02/skos/core#> .
@prefix owl: <http://www.w3.org/2002/07/owl#> .
@prefix rdfs: <http://www.w3.org/2000/01/rdf-schema#> .
@prefix ns1: <http://aims.fao.org/aos/agrontology#> .

agrovoc:xDef_a3bbba1c
  rdf:value "El camembert es un queso blando de superficie madurada y madurado principalmente con mohos de conformidad con la Norma general para el queso (CXS 283-1978), y que tiene la forma de un cilindro plano o de secciones del mismo. El cuerpo presenta un color de casi blanco a amarillo claro y tiene una textura blanda (al presionarse con el pulgar) sin ser friable, madurada desde la superficie hacia el centro del queso."@es ;
  ns0:hasSource "FAO y OMS. 2022. Norma para el Camembert. Norma Codex, No. CXS 276-1973. Roma. https://www.fao.org/fao-who-codexalimentarius" ;
  dc:created "2024-04-12T16:52:27"^^xsd:dateTime ;
  dc:modified "2024-05-28T15:27:40"^^xsd:dateTime .

agrovoc:xDef_227e365a
  rdf:value "Le Camembert est un fromage à pâte molle, affiné en surface, principalement par des moisissures, conformément à la Norme générale pour le fromage (CXS 283-1978), qui se présente sous la forme d’un cylindre plat ou de morceaux dudit cylindre. La pâte a une couleur allant du blanc cassé au jaune pâle et une texture molle (lorsqu’on appuie dessus avec le pouce) mais non friable, affinée de la surface au centre du fromage."@fr ;
  ns0:hasSource "FAO et OMS. 2022. Norme pour le Camembert. Norme Codex, No. CXS 276-1973. Rome. https://www.fao.org/fao-who-codexalimentarius" ;
  dc:created "2024-04-12T16:50:25"^^xsd:dateTime ;
  dc:modified "2025-01-31T11:47:35"^^xsd:dateTime .

agrovoc:xDef_586f8584
  rdf:value "Camembert is a soft surface ripened, primarily mould ripened cheese in conformity with the General Standard for Cheese (CXS 283-1978), which has a shape of a flat cylinder or sectors thereof. The body has a near white through to light yellow colour and a soft-textured (when pressed by thumb), but not crumbly texture, ripened from the surface to the center of the cheese."@en ;
  ns0:hasSource "FAO & WHO. 2022. Standard for Camembert. Codex Standard, No. CXS 276-1973. Rome. https://www.fao.org/fao-who-codexalimentarius" ;
  dc:created "2018-06-29T14:48:37Z"^^xsd:dateTime ;
  dc:modified "2025-01-31T11:47:55"^^xsd:dateTime .

agrovoc:xl_fr_2b0f5625
  a skosxl:Label ;
  dc:created "2018-06-29T12:49:28Z"^^xsd:dateTime ;
  dc:modified "2021-05-24T17:34:42Z"^^xsd:dateTime ;
  void:inDataset <http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc> ;
  skos:notation "5f759069"^^agrovoc:AgrovocCode ;
  skosxl:literalForm "camembert"@fr .

agrovoc:xl_es_c58db95e
  a skosxl:Label ;
  dc:created "2018-06-29T12:49:23Z"^^xsd:dateTime ;
  dc:modified "2018-06-29T15:09:53Z"^^xsd:dateTime ;
  void:inDataset <http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc> ;
  skos:notation "5f759069"^^agrovoc:AgrovocCode ;
  skosxl:literalForm "Camembert"@es .

agrovoc:xl_en_01baa6f2
  a skosxl:Label ;
  dc:created "2018-06-22T08:55:07Z"^^xsd:dateTime ;
  dc:modified "2024-01-10T14:41:56"^^xsd:dateTime ;
  void:inDataset <http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc> ;
  skos:notation "5f759069"^^agrovoc:AgrovocCode ;
  skosxl:literalForm "Camembert"@en .

<http://agrotermos.dados.embrapa.br/agrotermos>
  a owl:owOntology, skos:ConceptScheme ;
  skos:prefLabel "Agrotermos"@es, "Agrotermos"@en, "Agrotermos"@pt-BR .

skos:prefLabel rdfs:comment "A resource has no more than one value of skos:prefLabel per language tag."@en .
agrovoc:c_5f759069
  a skos:Concept ;
  ns1:makeUseOf agrovoc:c_36060 ;
  dc:created "2018-06-22T08:55:07Z"^^xsd:dateTime ;
  dc:modified "2025-12-11T12:20:44"^^xsd:dateTime ;
  void:inDataset <http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc> ;
  skos:broader agrovoc:c_f43d4799 ;
  skos:definition agrovoc:xDef_586f8584, agrovoc:xDef_227e365a, agrovoc:xDef_a3bbba1c ;
  skos:inScheme <http://agrotermos.dados.embrapa.br/agrotermos> ;
  skos:prefLabel "Camembert"@en, "Camembert"@es, "camembert"@fr ;
  skosxl:prefLabel agrovoc:xl_en_01baa6f2, agrovoc:xl_es_c58db95e, agrovoc:xl_fr_2b0f5625 .

agrovoc:c_f43d4799
  a skos:Concept ;
  skos:narrower agrovoc:c_5f759069 ;
  skos:prefLabel "mould ripened cheese"@en, "Queso madurado con mohos"@es, "fromage affiné aux moisissures"@fr .

agrovoc:c_36060
  a skos:Concept ;
  ns1:isUsedIn agrovoc:c_5f759069 ;
  skos:prefLabel "Penicillium camembertii"@pt, "Penicillium camembertii"@es, "Penicillium camembertii"@en, "Penicillium camembertii"@fr, "Penicillium camembertii"@pt-BR .