FRINK Linked Data Fragments server

Matches in Ubergraph for { <http://purl.obolibrary.org/obo/FOODON_03312067> ?p ?o ?g. }

• FOODON_03312067 RO_0009001 FOODON_02010107 @default.
• FOODON_03312067 RO_0009001 FOODON_02010113 @default.
• FOODON_03312067 RO_0009001 FOODON_03420116 @default.
• FOODON_03312067 RO_0009001 FOODON_03420164 @default.
• FOODON_03312067 RO_0009001 UBERON_0000465 @default.
• FOODON_03312067 RO_0009001 UBERON_0001062 @default.
• FOODON_03312067 normalizedInformationContent "88.143637090998837" @default.
• FOODON_03312067 referenceCount "6" @default.
• FOODON_03312067 hasDbXref siren:F12067 @default.
• FOODON_03312067 type Class @default.
• FOODON_03312067 comment "SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * has quality 'solid containing very small particles (<1 mm.)' (http://purl.obolibrary.org/obo/FOODON_03530098) * derives from 'skeletal meat part, without bone and skin, with separable fat' (http://purl.obolibrary.org/obo/FOODON_03420269) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'flavoring, spice or herb added, natural' (http://purl.obolibrary.org/obo/FOODON_03460229) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'animal fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460262) " @default.
• FOODON_03312067 comment "SIREN DB annotation: * has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) * has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) * has quality 'solid containing very small particles (<1 mm.)' (http://purl.obolibrary.org/obo/FOODON_03530098) * derives from 'skeletal meat part, without bone and skin, with separable fat' (http://purl.obolibrary.org/obo/FOODON_03420269) * formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) * formed as a result of 'flavoring, spice or herb added, natural' (http://purl.obolibrary.org/obo/FOODON_03460229) * formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) * formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) * has substance added 'animal fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460262)" @default.
• FOODON_03312067 isDefinedBy foodon.owl @default.
• FOODON_03312067 label "salami" @default.
• FOODON_03312067 subClassOf B4ab3182393609734c76babc6f33b1993 @default.
• FOODON_03312067 subClassOf B6155a0e8aab8d2bf51054ad99f1b2a89 @default.
• FOODON_03312067 subClassOf BFO_0000001 @default.
• FOODON_03312067 subClassOf BFO_0000002 @default.
• FOODON_03312067 subClassOf BFO_0000004 @default.
• FOODON_03312067 subClassOf BFO_0000024 @default.
• FOODON_03312067 subClassOf BFO_0000040 @default.
• FOODON_03312067 subClassOf COB_0000006 @default.
• FOODON_03312067 subClassOf ENVO_00010483 @default.
• FOODON_03312067 subClassOf FOODON_00001002 @default.
• FOODON_03312067 subClassOf FOODON_00001006 @default.
• FOODON_03312067 subClassOf FOODON_00001007 @default.
• FOODON_03312067 subClassOf FOODON_00001010 @default.
• FOODON_03312067 subClassOf FOODON_00001092 @default.
• FOODON_03312067 subClassOf FOODON_00001605 @default.
• FOODON_03312067 subClassOf FOODON_00002381 @default.
• FOODON_03312067 subClassOf FOODON_00002403 @default.
• FOODON_03312067 subClassOf FOODON_00004242 @default.
• FOODON_03312067 subClassOf FOODON_03310675 @default.
• FOODON_03312067 subClassOf FOODON_03311737 @default.
• FOODON_03312067 subClassOf FOODON_03312067 @default.
• FOODON_03312067 category Entity @default.
• FOODON_03312067 category NamedThing @default.

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