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B. Identifying Substance: all > Plant Used As Food Source > Vegetable-Producing Plant > Vegetable-Producing Plant, Root, Tuber Or Bulb Used (group results)

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B. Identifying Substance: Plant Used As Food Source > Vegetable-Producing Plant > Vegetable-Producing Plant, Root, Tuber Or Bulb Used
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E. Physical State, Shape or Form: Solid > Divided Or Disintegrated
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G. Cooking Method: Cooked With Fat Or Oil > Cooked With Added Fat Or Oil
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H. Treatment Applied: Ingredient Added > Fat Or Oil Added > Fat Or Oil Coated
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 Potatoes, french fried, shoestring, salt added in processing, frozen, oven-heated