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B. Identifying Substance: Animal Used As Food Source
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E. Physical State, Shape or Form: Solid > Whole
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F. Extent of Heat Treatment: Heat-Treated > Fully Heat-Treated
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G. Cooking Method: Cooked By Moist Heat
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2 results
Group by: B. Identifying Substance, E. Physical State, Shape or Form, F. Extent of Heat Treatment, G. Cooking Method, P. Consumer Group/Dietary Use/Label Claim
 
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 Beef, variety meats and by-products, spleen, cooked, braised 
  
  
  
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 Egg, whole, cooked, hard-boiled