The Product Types Ontology for Semantic Web-based E-Commerce
PTO: The Product Types Ontology for Semantic Web-based E-Commerce
The Product Types Ontology: Good identifiers for product types based on Wikipedia
This service provides GoodRelations-compatible class definitions for any type of product or service that has an entry in the English Wikipedia.
Vocabulary: http://www.productontology.org/#
Namespace: http://www.productontology.org/
The Product Types Ontology is designed to be used in combination with GoodRelations, a standard vocabulary for the commercial aspects of offers.
See http://purl.org/goodrelations/ for more information.
2024-03-29T07:37:58.895642
The class abstracts and translations of labels are taken from Wikipedia, the free encyclopedia.
Martin Hepp
The class definition texts are taken from Wikipedia, the free encyclopedia under a Creative Commons Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0) license, see http://creativecommons.org/licenses/by-sa/3.0/. Accordingly, all ontology class definitions provided in here are available under the very same license.
E-Commerce, E-Business, GoodRelations, Ontology, Wikipedia, DBPedia
Kefalotyri
Kefalotyri or kefalotiri () is a hard, salty white cheese made from sheep milk or goat's milk (or both) in Greece and Cyprus. A similar cheese Kefalograviera, also made from sheep or goat milk (or both), is sometimes sold outside Greece and Cyprus as Kefalotyri. Depending on the mixture of milk used in the process the color can vary between yellow and white.
A very hard cheese, kefalotyri can be consumed as is, fried in olive oil for a dish called saganaki, or added to foods such as pasta dishes, meat, or cooked vegetables, and is especially suited for grating. It is also used along with feta cheese in the vast majority of recipes for Spanakopita, where many recipes say to substitute with Romano or Parmesan if kefalotyri cannot be obtained.This is a popular and well-known cheese, establishing its roots in Greece during the Byzantine era. It can be found in some gourmet or speciality stores in other countries.Young cheeses take two to three months to ripen. An aged kefalotyri, a year old or more, is drier with a stronger flavour, and may be eaten as a meze with ouzo, or grated on food.
(Source: Wikipedia, the free encyclopedia, see http://en.wikipedia.org/wiki/Kefalotyri)
كيفالوتيري
Кефалотири
Kefalotiri
Kefalotyri
Κεφαλοτύρι
Kefalotyri
Kefalotyri
Kefalotýri
קפלוטירי
Kefalotiri