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A. Regulatory Category (group results)

B. Identifying Substance (group results)

C. Part of Substance (group results)

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

F. Extent of Heat Treatment

G. Cooking Method (group results)

H. Treatment Applied: all > Ingredient Added > Flavoring Or Taste Ingredient Added > Salt Added (group results)

J. Preservation Method (group results)

K. Packing Medium (group results)

M. Container or Wrapping: all > Container Or Wrapping By Form > Can, Bottle Or Jar

N. Contact Surface (group results)

P. Consumer Group/Dietary Use/Label Claim (group results)

R. Geographic Places and Regions

S. Substances Included (group results)

Z. Adjunct Characteristics: all > Adjunct Characteristics Of Meat, Poultry Or Fish > Cut Of Meat > Cut Of Meat, U.S. (group results)

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E. Physical State, Shape or Form: Solid
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H. Treatment Applied: Ingredient Added > Flavoring Or Taste Ingredient Added > Salt Added
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M. Container or Wrapping: Container Or Wrapping By Form > Can, Bottle Or Jar
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Z. Adjunct Characteristics: Adjunct Characteristics Of Meat, Poultry Or Fish > Cut Of Meat > Cut Of Meat, U.S.
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1 item, grouped by F. Extent of Heat Treatment (view ungrouped items)

Heat-Treated (1)   
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 Beef, cured, corned beef, canned