{'json': {'sb:HasOutput': ['664f54b4d83c57308226fa36'], 'gs1:image': ['/files/65f2e08e44225454e1083356/trace/bf7b33bbb30009936ad3e31bda50ecbd90a04a8b342583c0b5494ace9e718378.JPG', '/files/65f2e08e44225454e1083356/trace/34d15ade90b5fdbadef54a8ad84607eb7ab144de5149c1784da9f59ff322578c.svg'], 'sb:hasDescription': [u'<p style="text-align:justify">La pasta di olive viene rimescolata e la bassa temperatura preserva il massimo quantitativo di polifenoli e profumi nell’olio. Questa fase del processo favorisce la coalescenza, ovvero l’aggregazione di tutte le goccioline di olio, preparando la pasta per l’estrazione.</p>@IT', '<p style="text-align:justify">The olive paste is mixed and the low temperature preserves the maximum quantity of polyphenols and aromas in the oil. This phase of the process promotes coalescence, i.e. the aggregation of all the oil droplets, preparing the paste for extraction.</p>@US', u'<p style="text-align:justify">La pâte d'olive est mélangée et la basse température préserve le maximum de polyphénols et d'arômes dans l'huile. Cette phase du processus favorise la coalescence, c'est-à-dire l'agrégation de toutes les gouttelettes d'huile, préparant la pâte à l'extraction.</p>@FR'], 'sb:HasInput': ['664f54b4d83c57308226fa36'], 'sb:hasProcessStartDate': '2023-10-26T22:00:00.000Z', '@type': 'process', 'sb:CoordinateGeografiche': {'gs1:longitude': 12.8576160846573, 'gs1:latitude': 37.7275028920082}, '@uploadedAt': '2024-05-27T15:41:10.018Z', 'sb:hasDescriptiveName': ['Gramolatura@IT', 'Kneading@US', u'Pétrissage@FR'], '@ref': [], '@id': '664f7a31ac35d84c1a868d3e', '@createdAt': '2024-05-23T17:17:37.612Z', '@schema': 'http://seedsbit.com/ontology/664ee9a8b31b2a93a03e10ab/tgVOpu8T-Process', '@project': 'trackit'}}