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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 > Meat Part

E. Physical State, Shape or Form: all > Solid

F. Extent of Heat Treatment (group results)

G. Cooking Method (group results)

H. Treatment Applied (group results)

J. Preservation Method: all > Preserved By Chilling Or Freezing > Preserved By Chilling

K. Packing Medium (group results)

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

N. Contact Surface (group results)

P. Consumer Group/Dietary Use/Label Claim: all > Consumer Group > Human Food (group results)

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S. Substances Included (group results)

Z. Adjunct Characteristics (group results)

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C. Part of Substance: Part Of Animal > Animal Body Or Body Part > Meat Part
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E. Physical State, Shape or Form: Solid
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J. Preservation Method: Preserved By Chilling Or Freezing > Preserved By Chilling
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M. Container or Wrapping: Container Or Wrapping Not Known
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P. Consumer Group/Dietary Use/Label Claim: Consumer Group > Human Food
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 Salami, cooked, beef