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A. Regulatory Category (group results)

B. Identifying Substance: all > Animal Used As Food Source (group results)

C. Part of Substance (group results)

E. Physical State, Shape or Form: all > Semisolid (group results)

F. Extent of Heat Treatment: all > Heat-Treated > Fully Heat-Treated

G. Cooking Method (group results)

H. Treatment Applied (group results)

J. Preservation Method

K. Packing Medium (group results)

M. Container or Wrapping (group results)

N. Contact Surface (group results)

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

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Z. Adjunct Characteristics

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 Cabbage, chinese (pak-choi), cooked, boiled, drained, without salt 
  
  
  
 
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B. Identifying Substance: Animal Used As Food Source
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E. Physical State, Shape or Form: Semisolid
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F. Extent of Heat Treatment: Heat-Treated > Fully Heat-Treated
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P. Consumer Group/Dietary Use/Label Claim: Consumer Group
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5 items, grouped by J. Preservation Method (view ungrouped items)

No Preservation Method Used (3)   
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 Fat, beef tallow 
  
  
  
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 Chicken fat 
  
  
  
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 Lard 
  
  
  

Preservation Method Not Known (1)   
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 Egg, whole, scrambled 
  
  
  

Preserved By Chilling Or Freezing (1)   
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 Liverwurst spread