@prefix dcat: <http://www.w3.org/ns/dcat#> .
@prefix dct: <http://purl.org/dc/terms/> .
@prefix foaf: <http://xmlns.com/foaf/0.1/> .
@prefix vcard: <http://www.w3.org/2006/vcard/ns#> .
@prefix xsd: <http://www.w3.org/2001/XMLSchema#> .

<https://rec.harvest-normandie.data4citizen.com/dataset/oai-hal-hal-00895557v1> a dcat:Dataset ;
    dct:description "International audience" ;
    dct:identifier "hal-00895557" ;
    dct:issued "2026-05-08T13:48:18.930725"^^xsd:dateTime ;
    dct:language "en" ;
    dct:modified "2026-05-08T13:48:18.930729"^^xsd:dateTime ;
    dct:publisher <https://rec.harvest-normandie.data4citizen.com/organization/cce9db95-46d9-4dc2-84b6-764215d0a002> ;
    dct:title "Lipolysis and sensory characteristics of Cheddar cheeses ripened using different temperature-time treatments" ;
    dcat:contactPoint [ a vcard:Organization ;
            vcard:fn "CCSD" ] ;
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    dcat:keyword "acide-gras-libre",
        "cheddar",
        "cheddar-cheese",
        "flaveur",
        "flavour",
        "free-fatty-acidsbr---brfromage",
        "infoeu-reposemanticsarticle",
        "journal-articles",
        "lipolyse",
        "lipolysis",
        "ripening-temperature",
        "sdvaenlife-sciences-q-biofood-and-nutrition",
        "sdvidalife-sciences-q-biofood-engineering",
        "temperature-daffinage" ;
    dcat:landingPage <Le%20Lait> .

<Le%20Lait> a foaf:Document .

<https://rec.harvest-normandie.data4citizen.com/dataset/oai-hal-hal-00895557v1/resource/c5afeacc-5571-444b-9015-248feec0cea0> a dcat:Distribution ;
    dct:format "HTML" ;
    dct:issued "2026-05-08T13:48:18.932101"^^xsd:dateTime ;
    dct:modified "2026-05-08T13:48:18.915702"^^xsd:dateTime ;
    dct:title "Lipolysis and sensory characteristics of Cheddar cheeses ripened using different temperature-time treatments" ;
    dcat:accessURL <https://hal.science/hal-00895557> .

<https://rec.harvest-normandie.data4citizen.com/organization/cce9db95-46d9-4dc2-84b6-764215d0a002> a foaf:Agent ;
    foaf:name "test_moissonnage_selune" .