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S. Substances Included: all > Nutrients > Lipid components > Fatty acids > Polyunsaturated fatty acids > Fatty acid 22:5 (docosapentaenoic acid) > Fatty acid 22:5 n-3

Z. Adjunct Characteristics: all > Adjunct Characteristics Of Meat, Poultry Or Fish
Color Of Fish Flesh (2)
 Color Of Poultry Meat (2)

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S. Substances Included: Nutrients > Lipid components > Fatty acids > Polyunsaturated fatty acids > Fatty acid 22:5 (docosapentaenoic acid) > Fatty acid 22:5 n-3
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Z. Adjunct Characteristics: Adjunct Characteristics Of Meat, Poultry Or Fish
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4 items, grouped by Z. Adjunct Characteristics (view ungrouped items)

Color Of Fish Flesh (2)   
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 Fish, salmon, sockeye, canned, drained solids with bone 
  
  
  
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 Fish, salmon, sockeye, cooked, dry heat 
  
  
  

Color Of Poultry Meat (2)   
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 Chicken, broilers or fryers, meat and skin, cooked, fried, flour 
  
  
  
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 Chicken, canned, meat only, with broth