@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 skos: <http://www.w3.org/2004/02/skos/core#> .

agrovoc:xDef_2ebbcc92
  rdf:value "Baker's yeast refers to a type of unicellular fungus [typically] belonging to the species of Saccharomyces cerevisiae. It is produced by the multiplication of pure strains and is used as a biological leavening agent in bakery applications, with the main function of producing carbon dioxide and flavors. It is not a ready-to-eat product."@en ;
  ns0:hasSource """FAO & WHO. 2025. JOINT FAO/WHO FOOD STANDARDS PROGRAMME
CODEX COMMITTEE ON FOOD ADDITIVES. PROPOSED DRAFT STANDARD FOR BAKER’S YEAST, CX/FA 25/55/11. Codex Alimentarius Commission. Rome.""" ;
  dc:created "2025-10-14T09:40:39"^^xsd:dateTime .

agrovoc:c_24820 skos:definition agrovoc:xDef_2ebbcc92 .