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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 (group results)

E. Physical State, Shape or Form: all > Solid > Divided Or Disintegrated > Divided Into Pieces

F. Extent of Heat Treatment (group results)

G. Cooking Method (group results)

H. Treatment Applied: all > Ingredient Added

J. Preservation Method (group results)

K. Packing Medium (group results)

M. Container or Wrapping (group results)

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 > Color Of Poultry Meat > Meat Color, Undesignated Or Unknown

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C. Part of Substance: Part Of Animal > Animal Body Or Body Part
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E. Physical State, Shape or Form: Solid > Divided Or Disintegrated > Divided Into Pieces
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H. Treatment Applied: Ingredient Added
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Z. Adjunct Characteristics: Adjunct Characteristics Of Meat, Poultry Or Fish > Color Of Poultry Meat > Meat Color, Undesignated Or Unknown
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Fat Or Oil Added (1)   
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 Chicken, broilers or fryers, meat and skin, cooked, fried, flour 
  
  
  

Food Added (1)   
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 Chicken, broilers or fryers, meat and skin, cooked, fried, flour