@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_ea1e9b74
  rdf:value "Baking: a food cooking method that uses prolonged dry heat by convection, rather than by thermal radiation, normally in an oven, but also in hot ashes, or on hot stones."@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 "2023-09-26T13:50:44"^^xsd:dateTime .

agrovoc:c_786 skos:definition agrovoc:xDef_ea1e9b74 .