<http://aims.fao.org/aos/agrovoc/xDef_1328252818326>	<http://www.w3.org/1999/02/22-rdf-syntax-ns#value>	"the susceptibility of a substance to decomposition by microorganisms; specifically, the rate at which compounds may be chemically broken down by bacteria and/or natural environmental factors."@en .
<http://aims.fao.org/aos/agrovoc/xDef_1328252818326>	<http://purl.org/dc/terms/source>	<http://www.chemicalglossary.net/definition/196-Biodegradability> .
<http://aims.fao.org/aos/agrovoc/xDef_1328252818326>	<http://purl.org/dc/terms/created>	"2010-06-24T00:00:00Z"^^<http://www.w3.org/2001/XMLSchema#dateTime> .
<http://aims.fao.org/aos/agrovoc/xDef_1328252818326>	<http://purl.org/dc/terms/modified>	"2010-06-24T00:00:00Z"^^<http://www.w3.org/2001/XMLSchema#dateTime> .