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?:definition
  • Substancias capaces de inhibir, retardar o interrumpir el proceso de fermentación, acidificación u otro deterioro de los alimentos.
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Metadata

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<http://www.w3.org/1999/02/22-rdf-syntax-ns#type> <http://www.w3.org/2004/03/trix/rdfg-1/Graph>
<http://xmlns.com/foaf/0.1/primaryTopic> <https://research.tib.eu/covid-19/entity/C0016485_MSHSPA>
<http://xmlns.com/foaf/0.1/topic> Anon_0
<http://www.ontologydesignpatterns.org/cp/owl/informationrealization.owl#realizes> <https://research.tib.eu/covid-19/data/entity/C0016485_MSHSPA>
<http://purl.org/net/provenance/ns#createdBy>
Anon_1   (more)
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