{"id":"S85028698","label":"Coloring matter in food","description":"","source_url":"https://id.loc.gov/authorities/subjects/sh85028698","normalized_label":"coloring matter in food","broader":["http://id.loc.gov/authorities/subjects/sh85028611","http://id.loc.gov/authorities/subjects/sh85050184"],"aliases":["Dyes and dyeing--Food","Food colorings","Food colors","Food dyes"],"source_identifier":"http://id.loc.gov/authorities/subjects/sh85028698","provider":"lcsh","revision":"fec1691c92c5645d","taxonomy_revision":"f050b5d4780b1289","title":"Coloring matter in food","url":"/topics/S85028698","kind":"topic-directory","aeo_cohort":"topic-directory","catalogue_revision":"f050b5d4780b1289","numeric_address":"900865079267182084","address_version":"morton4x16-v1","coordinates":[0,20,17853,26624],"answer_status":"Directory metadata; local answer requires separate source review","truth_status":"Subject descriptor, not a factual answer or a demonstrated knowledge gap","reviewed_answer":null}