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R. Geographic Places and Regions |
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Z. Adjunct Characteristics |
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E. Physical State, Shape or Form: Solid |
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H. Treatment Applied: Ingredient Added |
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Adjunct Characteristics Of Meat, Poultry Or Fish (7) |
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| Beef, cured, corned beef, canned | | | | | | | |
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| Beef, cured, thin-sliced beef | | | | | | | |
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| Pork sausage, fresh, cooked | | | | | | | |
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| Chicken, broilers or fryers, meat and skin, cooked, fried, flour | | | | | | | |
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| Chicken, canned, meat only, with broth | | | | | | | |
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