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A. Regulatory Category (group results)

B. Identifying Substance: all > Plant Used As Food Source > Spice Or Flavor-Producing Plant (group results)

C. Part of Substance

E. Physical State, Shape or Form: all > Solid (group results)

F. Extent of Heat Treatment (group results)

G. Cooking Method (group results)

H. Treatment Applied (group results)

J. Preservation Method (group results)

K. Packing Medium (group results)

M. Container or Wrapping (group results)

N. Contact Surface (group results)

P. Consumer Group/Dietary Use/Label Claim (group results)

R. Geographic Places and Regions

S. Substances Included: all > Nutrients > Lipid components (group results)

Z. Adjunct Characteristics

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 Fish, fish stick, frozen, cooked 
  
  
  
 
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B. Identifying Substance: Plant Used As Food Source > Spice Or Flavor-Producing Plant
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E. Physical State, Shape or Form: Solid
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S. Substances Included: Nutrients > Lipid components
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1 item, grouped by C. Part of Substance (view ungrouped items)

Part Of Plant (1)   
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 Spices, curry powder