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B. Identifying Substance: Plant Used As Food Source
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E. Physical State, Shape or Form: Solid > Whole > Whole, Shape Achieved By Forming > Whole, Shape Achieved By Forming, Thickness <0.3 Cm.
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J. Preservation Method: Preserved By Reducing Water Activity
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 Cereals ready-to-eat, wheat flakes, all bran, Kellogg's 
  
  
  
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 Cereals ready-to-eat, corn flakes, Kellogg's