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A. Regulatory Category (group results)

B. Identifying Substance (group results)

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

F. Extent of Heat Treatment (group results)

G. Cooking Method (group results)

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J. Preservation Method: all > Preserved By Heat Treatment > Sterilized By Heat

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S. Substances Included: all > Not Fully Specified

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

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J. Preservation Method: Preserved By Heat Treatment > Sterilized By Heat
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S. Substances Included: Not Fully Specified
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Z. Adjunct Characteristics: Adjunct Characteristics Of Meat, Poultry Or Fish > Cut Of Meat
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1 result (ungrouped)
 
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 Pork, ham, canned