@prefix nalt: <https://lod.nal.usda.gov/nalt/> .
@prefix skos: <http://www.w3.org/2004/02/skos/core#> .
@prefix rdfs: <http://www.w3.org/2000/01/rdf-schema#> .
@prefix owl: <http://www.w3.org/2002/07/owl#> .
@prefix dc: <http://purl.org/dc/terms/> .
@prefix xsd: <http://www.w3.org/2001/XMLSchema#> .
@prefix ns0: <https://lod.nal.usda.gov/naltv#> .
@prefix rdf: <http://www.w3.org/1999/02/22-rdf-syntax-ns#> .

nalt:10481
  skos:prefLabel "composición alimentaria"@es, "food composition"@en ;
  a <https://lod.nal.usda.gov/naltv#Topic>, skos:Concept ;
  skos:narrower nalt:192292 .

<https://lod.nal.usda.gov/naltv#Topic>
  rdfs:label "Topic"@en ;
  a owl:Class .

nalt:10490
  skos:prefLabel "peroxidación lipídica"@es, "lipid peroxidation"@en ;
  a <https://lod.nal.usda.gov/naltv#Topic>, skos:Concept ;
  skos:related nalt:192292 .

<https://lod.nal.usda.gov/nalt>
  rdfs:label "NALT Full"@en ;
  a skos:ConceptScheme .

nalt:192292
  a skos:Concept, <https://lod.nal.usda.gov/naltv#Topic> ;
  dc:created "2012-10-09"^^xsd:date ;
  ns0:marc001 "61628" ;
  skos:prefLabel "p-anisidine value"@en, "valor p-anisidina"@es ;
  skos:inScheme <https://lod.nal.usda.gov/nalt> ;
  skos:altLabel "anisidine value"@en ;
  skos:broader nalt:10481 ;
  skos:related nalt:56440, nalt:10490 ;
  skos:definition nalt:192292_def ;
  skos:hiddenLabel "anisidine-value"@en ;
  dc:modified "2015-05-29"^^xsd:date .

nalt:56440
  skos:prefLabel "estabilidad oxidativa"@es, "oxidative stability"@en ;
  a ns0:Topic, skos:Concept ;
  skos:related nalt:192292 .

nalt:192292_def
  rdf:value "Medida del aldehído contenido en una grasa o un aceite. Debido a que los aldehídos son productos secundarios de la oxidación generados durante la oxidación de lípidos, el valor p-ansidina mide el estado oxidativo de la grasa o del aceite, en relación con la calidad de su sabor."@es, "A measurement of the aldehyde content in a fat or oil. As aldehydes are secondary oxidation products produced during lipid oxidation, the p-anisidine value measures the oxidative status of the fat or oil, correlating with its flavor quality."@en ;
  dc:source "NAL Thesaurus Staff" ;
  a ns0:Definition .