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- NCIT_C192847 IAO_0000115 "Vegetables that are prepared by dry salting or brining, followed by Lactobacillus fermentation." @default.
- NCIT_C192847 NCIT_NHC0 "C192847" @default.
- NCIT_C192847 NCIT_P106 "Food" @default.
- NCIT_C192847 NCIT_P108 "Salt Fermented Vegetable" @default.
- NCIT_C192847 normalizedInformationContent "92.730304365937428" @default.
- NCIT_C192847 referenceCount "3" @default.
- NCIT_C192847 hasExactSynonym "Lacto-fermented Vegetable" @default.
- NCIT_C192847 hasExactSynonym "Salt Fermented Vegetable" @default.
- NCIT_C192847 hasExactSynonym "Salt fermented pickles or veggies (no vinegar)" @default.
- NCIT_C192847 type Class @default.
- NCIT_C192847 isDefinedBy ncit.owl @default.
- NCIT_C192847 label "Salt Fermented Vegetable" @default.
- NCIT_C192847 subClassOf NCIT_C178192 @default.
- NCIT_C192847 subClassOf NCIT_C1908 @default.
- NCIT_C192847 subClassOf NCIT_C192847 @default.
- NCIT_C192847 subClassOf NCIT_C1945 @default.
- NCIT_C192847 subClassOf NCIT_C1949 @default.
- NCIT_C192847 subClassOf NCIT_C62695 @default.