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A. Regulatory Category (group results)

B. Identifying Substance (group results)

C. Part of Substance (group results)

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

F. Extent of Heat Treatment (group results)

G. Cooking Method (group results)

H. Treatment Applied: all > Ingredient Added (group results)

J. Preservation Method (group results)

K. Packing Medium (group results)

M. Container or Wrapping (group results)

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Z. Adjunct Characteristics

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H. Treatment Applied: Ingredient Added
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77 items, grouped by Z. Adjunct Characteristics (view ungrouped items)

Adjunct Characteristics Of Meat, Poultry Or Fish (8)   
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 Beef, cured, corned beef, canned 
  
  
  
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 Beef, cured, thin-sliced beef 
  
  
  
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 Frankfurter, cooked 
  
  
  
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 Pork sausage, fresh, cooked 
  
  
  
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 Salami, cooked, beef 
  
  
  
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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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 Chicken fricassee, home recipe 
  
  
  

Formulated Mix (2)   
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 Infant formula, Lactogen 
  
  
  
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 Chocolate syrup, prepared with whole milk 
  
  
  

Production Environment (4)   
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 Potatoes, french fried, shoestring, salt added in processing, frozen, oven-heated 
  
  
  
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 Chicken fricassee, home recipe 
  
  
  
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 Bread, cornbread, made with degermed corn meal 
  
  
  
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 Muffin, made from enriched flour, homemade