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E. Physical State, Shape or Form: all > Solid

F. Extent of Heat Treatment (group results)

G. Cooking Method (group results)

H. Treatment Applied: all > Food Modified > Microbially/Enzymatically Modified (group results)

J. Preservation Method (group results)

K. Packing Medium (group results)

M. Container or Wrapping: all > Container Or Wrapping By Form > Can, Bottle Or Jar

N. Contact Surface (group results)

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R. Geographic Places and Regions

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Z. Adjunct Characteristics

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 Fish, salmon, sockeye, canned, drained solids with bone 
  
  
  
 
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 Salad dressing, mayonnaise type, with salt 
  
  
  
 
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E. Physical State, Shape or Form: Solid
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H. Treatment Applied: Food Modified > Microbially/Enzymatically Modified
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2 items, grouped by Z. Adjunct Characteristics (view ungrouped items)

Adjunct Characteristics Of Meat, Poultry Or Fish (1)   
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 Beef, cured, corned beef, canned 
  
  
  

Degree Of Plant Maturity (1)   
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 Olive, ripe, canned, small-extra large