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A. Regulatory Category (group results)
Product Type, Other (1)
 Product Type, USA (196)

B. Identifying Substance (group results)
Algae, Bacteria Or Fungus Used As Food Source (1)
Animal Used As Food Source (54)
Chemical Food Source (2)
Food Source Not Known (1)
Liquid As Food Source (1)
Plant Used As Food Source (138)

C. Part of Substance (group results)
Extract, Concentrate Or Isolate Of Plant Or Animal (28)
Part Of Algae Or Fungus (1)
Part Of Animal (51)
Part Of Plant (114)
Part Of Plant Or Animal Not Applicable (3)
Part Of Plant Or Animal Not Known (1)

E. Physical State, Shape or Form (group results)
Liquid (33)
Semiliquid (6)
 Semisolid (17)
Solid (141)

F. Extent of Heat Treatment (group results)
Extent Of Heat Treatment Not Known (29)
Heat-Treated (139)
Not Heat-Treated (29)

G. Cooking Method (group results)
Cooked By Dry Heat (16)
Cooked By Moist Heat (39)
Cooked With Fat Or Oil (9)
 Cooking Method Not Applicable (115)
Cooking Method Not Known (18)

H. Treatment Applied (group results)
Component Removed (10)
Food Modified (63)
Ingredient Added (70)
 No Treatment Applied (39)
Treatment Applied Not Known (35)
Water Added Or Removed (48)

J. Preservation Method (group results)
No Preservation Method Used (10)
Preservation Method Not Known (140)
Preserved By Chemicals (3)
Preserved By Chilling Or Freezing (3)
Preserved By Filtration (1)
Preserved By Heat Treatment (14)
Preserved By Reducing Water Activity (26)

K. Packing Medium (group results)
No Packing Medium Used (192)
Packed In Edible Medium (1)
 Packing Medium Not Known (4)

M. Container or Wrapping: all > Container Or Wrapping Not Known

N. Contact Surface (group results)
Food Contact Surface Not Known (197)

P. Consumer Group/Dietary Use/Label Claim (group results)
Consumer Group (197)
 Dietary Claim Or Use (43)

R. Geographic Places and Regions

S. Substances Included (group results)
Additives (12)
Not Fully Specified (84)
 Nutrients (113)
Pesticide (30)

Z. Adjunct Characteristics
Adjunct Characteristics Of Meat, Poultry Or Fish (16)
Degree Of Plant Maturity (12)
Formulated Mix (2)
Production Environment (4)

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M. Container or Wrapping: Container Or Wrapping Not Known
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197 items, grouped by Z. Adjunct Characteristics (view ungrouped items)

Adjunct Characteristics Of Meat, Poultry Or Fish (16)   
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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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 Pork, ham, canned 
  
  
  
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 Fish, salmon, sockeye, cooked, dry heat 
  
  
  
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 Beef, cured, thin-sliced beef 
  
  
  
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 Pork, cured, salt pork, raw 
  
  
  
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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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 Yellowfin tuna, raw 
  
  
  
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 Turkey, edible portion, roasted 
  
  
  
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 Beef, lean, raw 
  
  
  
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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 
  
  
  
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 Pork, bacon, rendered fat, cooked 
  
  
  

Degree Of Plant Maturity (12)   
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 Pea, succulent, raw 
  
  
  
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 Pepper, bell, raw 
  
  
  
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 Green pepper, sweet, boiled and drained, without salt 
  
  
  
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 Soya bean 
  
  
  
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 Tomato, red, ripe, boiled, no salt 
  
  
  
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 Red kidney bean, boiled, without salt 
  
  
  
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 Broad bean, cooked, without salt 
  
  
  
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 Cowpea, common, boiled 
  
  
  
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 Mango, raw 
  
  
  
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 Mango, unripe, raw 
  
  
  
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 Papaya, ripe, raw 
  
  
  
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 White bean, boiled 
  
  
  

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