@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_bf281447
  rdf:value "Gluten-free foods are a) dietary foods consisting of or made only from one or more ingredients which do not contain wheat (i.e. all Triticum species, such as durum wheat, spelt, and khorasan wheat), rye, barley, oats or their crossbred varieties, and the gluten level does not exceed 20 mg/kg in total, based on the food as sold or distributed to the consumer, and/or b) consisting of one or more ingredients from wheat, rye, barley, oats or their crossbred varieties, which have been specially processed to remove gluten, and the gluten level does not exceed 20 mg/kg in total, based on the food as sold or distributed to the consumer."@en ;
  ns0:hasSource "Adapted from FAO & WHO. 2015. Standard for Foods for Special Dietary Use for Persons Intolerant to Gluten. Codex Standard, No. CXS CXS 118-1979. Rome. https://www.fao.org/fao-who-codexalimentarius" ;
  dc:created "2024-04-09T16:28:12"^^xsd:dateTime .

agrovoc:c_94389d42 skos:definition agrovoc:xDef_bf281447 .