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A. Regulatory Category (group results)

B. Identifying Substance (group results)

C. Part of Substance: all > Part Of Animal > Animal Body Or Body Part

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)

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M. Container or Wrapping: all > Container Or Wrapping Not Known

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S. Substances Included: all > Nutrients > Lipid components > Fats > Fatty acids, total trans

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 Beef, cured, thin-sliced beef 
  
  
  
 
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C. Part of Substance: Part Of Animal > Animal Body Or Body Part
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S. Substances Included: Nutrients > Lipid components > Fats > Fatty acids, total trans
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4 results
Group by: C. Part of Substance, E. Physical State, Shape or Form, M. Container or Wrapping, S. Substances Included
 
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 Beef, ground, 70% lean meat, 30% fat, patty cooked, pan-broiled 
  
  
  
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 Fish, salmon, sockeye, cooked, dry heat 
  
  
  
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 Pork sausage, fresh, cooked 
  
  
  
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 Fish, fish stick, frozen, cooked