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R. Geographic Places and Regions |
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Z. Adjunct Characteristics |
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B. Identifying Substance: Animal Used As Food Source |
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E. Physical State, Shape or Form: Solid |
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Part Of Animal (5) |
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| Cheese, Blue or Roquefort | | | | | | | |
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| Egg, whole, cooked, hard-boiled | | | | | | | |
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| Fish, fish stick, frozen, cooked | | | | | | | |
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| Milk, dry, nonfat, instant, without added vitamin A and vitamin D | | | | | | | |
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