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G. Cooking Method: Cooked By Dry Heat |
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N. Contact Surface: Food Contact Surface Not Known |
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Adjunct Characteristics Of Meat, Poultry Or Fish (4) |
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| Beef, round, top round, steak, separable lean and fat, trimmed to 1/8 in. fat, prime, cooked, broiled | | | | | | | |
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| Beef, ground, 70% lean meat, 30% fat, patty cooked, pan-broiled | | | | | | | |
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| Fish, salmon, sockeye, cooked, dry heat | | | | | | | |
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| Turkey, edible portion, roasted | | | | | | | |
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