{
"@context": {
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"dcterms": "http://purl.org/dc/terms/",
"iso-thes": "http://purl.org/iso25964/skos-thes#",
"nsogi": "http://prefix.cc/nsogi",
"rdf": "http://www.w3.org/1999/02/22-rdf-syntax-ns#",
"rdfs": "http://www.w3.org/2000/01/rdf-schema#",
"skos": "http://www.w3.org/2004/02/skos/core#",
"skosxl": "http://www.w3.org/2008/05/skos-xl#",
"xsd": "http://www.w3.org/2001/XMLSchema#"
},
"@id": "http://purl.org/bncf/tid/6165",
"@type": "skos:Concept",
"skos:prefLabel": {
"@language": "it","@value": "Focacce"},
"dc:date": "2005-04-06",
"skos:inScheme": [
{
"@id": "http://purl.org/bncf/tid/Thes"},
{
"@id": "http://purl.org/bncf/tid/ThesCF3"
}
],
"skos:broader": {
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},
"skos:altLabel": ["Schiacciate <Alimenti>"],
"skosxl:altLabel": [
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],
"skos:related": [
{
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}],
"skos:closeMatch": [
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],
"skos:scopeNote": "Tipi di pani di forma sottile e schiacciata, conditi con olio o altri ingredienti e cotti al forno",
"skos:editorialNote": "BNI 1999-2005; Treccani.it; DeM; PT; WebDewey(IT)",
"skos:notation": {
"@type": "http://dewey.info",
"@value": "641.815 " }
}