@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_4cc7dffc
  rdf:value "Smoking: is the process of flavoring, cooking, or preserving food by exposing it to the smoke from burning or smoldering plant materials. There a several types of smoking including cold, hot, and smoke roasting or smoke baking."@en ;
  ns0:hasSource "UN 2015. UNECE STANDARD PROCESSED POULTRY MEAT Including ready-to-cook preparations and ready-to-eat products 2015 EDITION https://unece.org/DAM/trade/agr/standard/meat/e/ProcessedPoultryMeat_2015.pdf" ;
  dc:created "2023-09-26T14:30:45"^^xsd:dateTime ;
  dc:modified "2025-01-31T12:55:24"^^xsd:dateTime .

agrovoc:c_7118 skos:definition agrovoc:xDef_4cc7dffc .