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A. Regulatory Category (group results)

B. Identifying Substance: all > Animal Used As Food Source > Meat Animal (Mammal) > Swine (group results)

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E. Physical State, Shape or Form: all > Solid > Whole (group results)

F. Extent of Heat Treatment (group results)

G. Cooking Method: all > Cooking Method Not Applicable

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

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Z. Adjunct Characteristics: all > Adjunct Characteristics Of Meat, Poultry Or Fish > Cut Of Meat (group results)

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B. Identifying Substance: Animal Used As Food Source > Meat Animal (Mammal) > Swine
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E. Physical State, Shape or Form: Solid > Whole
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Z. Adjunct Characteristics: Adjunct Characteristics Of Meat, Poultry Or Fish > Cut Of Meat
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 Frankfurter, cooked