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A. Regulatory Category (group results)

B. Identifying Substance (group results)

C. Part of Substance: all > Part Of Animal (group results)

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

F. Extent of Heat Treatment (group results)

G. Cooking Method: all > Cooked With Fat Or Oil (group results)

H. Treatment Applied (group results)

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: all > Nutrients (group results)

Z. Adjunct Characteristics: all > Adjunct Characteristics Of Meat, Poultry Or Fish

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C. Part of Substance: Part Of Animal
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G. Cooking Method: Cooked With Fat Or Oil
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Z. Adjunct Characteristics: Adjunct Characteristics Of Meat, Poultry Or Fish
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 Chicken, broilers or fryers, meat and skin, cooked, fried, flour