. . _:B63a35e9c8d4b835231fa5e29ee7a62d1 . "2017-08-18T10:24:03.336Z"^^ . . . "A06AQ" . . . _:B63a35e9c8d4b835231fa5e29ee7a62d1 "bootstrap" . _:Ba6067392dcd8aef071fe0e26bd9c022f . . . . "1"^^ . "Preserved fat tissues (as part-nature)"@en . _:Ba6067392dcd8aef071fe0e26bd9c022f . _:Ba6067392dcd8aef071fe0e26bd9c022f . _:Ba331ef678067c024ebb42fa9b94c9fa6 . _:Ba331ef678067c024ebb42fa9b94c9fa6 "2017-08-18T10:24:03.336Z"^^ . . . _:B43d3c8190ffb3b9c03d87809b7e1a611 . _:B898373f458cfac56f00511a0dc74a7ba . _:Bdef7711f581676926e02c01c900d7860 . _:Be604d2bbb8edb834d6542178e240f98c . _:B18653db1df24b98fe7a241ca9a0f8914 . _:Becf8d4de53d5b4db8dae11cb1d9ed724 . _:Bef8016c167d724d91b854b0319781667 . _:B5700b7921fb29e79099bd3d0aa9fffd1 . _:Bd47be57b8c09a32ab5c54d25ba5c2fd5 . _:B6c7ae2c4d931b19d10f2e0bbafa1f15b . _:B94f601b49b30c2123994fd255d82d010 . _:Bde0667e7385a7cf995d62289eaf5eda9 . _:B4f354e2478b3d32c86ffbeabc858b81c . _:Bb758b025463b8e2553b970a60f40c460 . _:B4008be2bce72b4882438b0ccdeb603b8 . _:Bc5aeef53039ff1cdd8c186a4b37c8974 . _:Ba6067392dcd8aef071fe0e26bd9c022f . . "Fatty parts of an animal carcase processed in order to extend their shelf life. Common possible treatments include salting, curing, cooking and maturing." . . "A06AQ" . "Fatty parts of an animal carcase processed in order to extend their shelf life. Common possible treatments include salting, curing, cooking and maturing." . . "Preserved fat tissues (as part-nature)"@en . . "01.01.047" . . . "Z0001.0006.0001.0004.0002.0002.0002" . "2010-01-01T00:00:00Z"^^ . . "Z0004.0002.0002.0002" . . . . "Preserved fat tissues (as part-nature)"@en . "A06AQ" . . . "01.01.047" . "2010-01-01T00:00:00Z"^^ . . "Fatty parts of an animal carcase processed in order to extend their shelf life. Common possible treatments include salting, curing, cooking and maturing." . "Fatty parts of an animal carcase processed in order to extend their shelf life. Common possible treatments include salting, curing, cooking and maturing." . . "Z0001.0006.0001.0004.0002.0002.0002" . . "Z0004.0002.0002.0002" . .