@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_d4c39922
  rdf:value "Marking animals or fish with liquid nitrogen. A freeze brand can be applied through the use of liquid nitrogen (-196° C) or by placing the branding iron in a methylated spirits (alcohol) bath that is cooled down to -40° C by using solidified carbon dioxide. The frozen iron is then placed on the shaven skin and held in place for at least 30 seconds. Freeze branding is slower, more expensive and less reliable than hot branding. In addition, the supply of liquid nitrogen is limited in many places."@en ;
  ns0:hasSource "Adapted from FAO. 2016. Development of integrated multipurpose animal recording systems. FAO Animal Production and Health Guidelines. No. 19. Rome. https://openknowledge.fao.org/handle/20.500.14283/i5702e " ;
  dc:created "2019-11-01T12:28:03.361+01:00"^^xsd:dateTime ;
  dc:modified "2026-08-12T07:59:09"^^xsd:dateTime .

agrovoc:c_7eb20c2d skos:definition agrovoc:xDef_d4c39922 .