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

nalt:39377
  skos:prefLabel "trigo"@es, "wheat"@en ;
  a <https://lod.nal.usda.gov/naltv#Product>, skos:Concept ;
  skos:related nalt:6883 .

nalt:6883_def
  rdf:value "Método para determinar el efecto de la actividad de alfa amilasa durante el proceso de horneado."@es, "A method for the determination of the effect of alpha amylase activity during the baking process."@en ;
  dc:source "NAL Thesaurus Staff" ;
  a <https://lod.nal.usda.gov/naltv#Definition> .

nalt:6883
  skos:prefLabel "tiempo de caída"@es, "falling number"@en ;
  skos:hiddenLabel "falling-number"@en ;
  a skos:Concept, <https://lod.nal.usda.gov/naltv#Topic> ;
  skos:broader nalt:27606 ;
  dc:modified "2012-11-30"^^xsd:date ;
  ns0:marc001 "14766" ;
  dc:created "2006-01-19"^^xsd:date ;
  skos:related nalt:1184, nalt:39377 ;
  skos:inScheme <https://lod.nal.usda.gov/nalt> ;
  skos:definition nalt:6883_def .

nalt:27606
  skos:prefLabel "calidad de los alimentos"@es, "food quality"@en ;
  a ns0:Topic, skos:Concept ;
  skos:narrower nalt:6883 .

nalt:1184
  skos:prefLabel "alfa-amilasa"@es, "alpha-amylase"@en ;
  a ns0:Chemical, skos:Concept ;
  skos:related nalt:6883 .

ns0:Topic
  rdfs:label "Topic"@en ;
  a owl:Class .

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