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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 > Skeletal Meat Part

E. Physical State, Shape or Form: all > Solid > Divided Or Disintegrated > Divided Into Pieces > Divided Into Pieces, Thickness 0.3-1.5 Cm. > Sliced (group results)

F. Extent of Heat Treatment (group results)

G. Cooking Method: all > Cooking Method Not Known

H. Treatment Applied (group results)

J. Preservation Method (group results)

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 (group results)

R. Geographic Places and Regions

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 > Skeletal Meat Part
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G. Cooking Method: Cooking Method Not Known
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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
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 Pork, bacon, rendered fat, cooked