<http://vocab.getty.edu/aat/300011802>	<http://www.w3.org/2004/02/skos/core#prefLabel>	"alb\u00FAmina"@es .
<http://vocab.getty.edu/aat/300011802>	<http://www.w3.org/2004/02/skos/core#scopeNote>	"\u00DAsese para la clara del huevo en el contexto de materiales y procesos fotogr\u00E1ficos."@es .
<http://vocab.getty.edu/aat/300011802>	<http://www.w3.org/1999/02/22-rdf-syntax-ns#type>	<http://www.w3.org/2004/02/skos/core#Concept> .
<http://vocab.getty.edu/aat/300011802>	<http://purl.org/dc/elements/1.1/identifier>	"300011802" .
<http://vocab.getty.edu/aat/300011802>	<http://www.w3.org/2004/02/skos/core#altLabel>	"egg albumin"@en .
<http://vocab.getty.edu/aat/300011802>	<http://www.w3.org/2004/02/skos/core#inScheme>	<http://vocab.getty.edu/aat/> .
<http://vocab.getty.edu/aat/300011802>	<http://www.w3.org/2004/02/skos/core#broader>	<http://vocab.getty.edu/aat/300191730> .
<http://vocab.getty.edu/aat/300011802>	<http://www.w3.org/2004/02/skos/core#scopeNote>	"Egg white protein used in the food industry and in photographic emulsions, particularly those dating to the 19th century. For the more general meaning of the naturally occurring, water-soluble protein found in egg white, milk, and blood, use \"albumin (general protein).\""@en .
<http://vocab.getty.edu/aat/300011802>	<http://www.w3.org/2004/02/skos/core#prefLabel>	"kiemwit"@nl .
<http://vocab.getty.edu/aat/300011802>	<http://purl.org/dc/terms/modified>	"2015-01-08T14:14:12"^^<http://www.w3.org/2001/XMLSchema#dateTime> .
<http://vocab.getty.edu/aat/300011802>	<http://www.w3.org/2004/02/skos/core#prefLabel>	"albumine (agg white)"@fr .
<http://vocab.getty.edu/aat/300011802>	<http://www.w3.org/2004/02/skos/core#prefLabel>	"albumen (egg white protein)"@en .
<http://vocab.getty.edu/aat/300011802>	<http://purl.org/dc/terms/created>	"1988-01-01T00:00:00"^^<http://www.w3.org/2001/XMLSchema#dateTime> .
<http://vocab.getty.edu/aat/300011802>	<http://www.w3.org/2004/02/skos/core#scopeNote>	"Te gebruiken voor eiwit binnen de context van fotografische materialen en processen."@nl .