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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 (14) |
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| | Oyster, breaded and fried | | | | | | | | | | |
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| | Beef, cured, thin-sliced beef | | | | | | | | | | |
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| | Shrimp, fried, dipped in egg, milk and breadcrumbs | | | | | | | | | | |
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| | Cheese, Blue or Roquefort | | | | | | | | | | |
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| | Chicken, broilers or fryers, meat and skin, cooked, fried, flour | | | | | | | | | | |
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| | Mollusks, clam, mixed species, canned, drained solids | | | | | | | | | | |
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| | Bread, cornbread, made with degermed corn meal | | | | | | | | | | |
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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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