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A. Regulatory Category (group results)

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E. Physical State, Shape or Form (group results)

F. Extent of Heat Treatment (group results)

G. Cooking Method (group results)

H. Treatment Applied

J. Preservation Method: all > Preserved By Chilling Or Freezing (group results)

K. Packing Medium (group results)

M. Container or Wrapping (group results)

N. Contact Surface: all > Food Contact Surface Not Known

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

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S. Substances Included: all > Nutrients > Nitrogen components > Amino acids > Aspartic acid

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

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J. Preservation Method: Preserved By Chilling Or Freezing
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N. Contact Surface: Food Contact Surface Not Known
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S. Substances Included: Nutrients > Nitrogen components > Amino acids > Aspartic acid
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Z. Adjunct Characteristics: Adjunct Characteristics Of Meat, Poultry Or Fish
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1 item, grouped by H. Treatment Applied (view ungrouped items)

Food Modified (1)   
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 Salami, cooked, beef 
  
  
  

Ingredient Added (1)   
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 Salami, cooked, beef