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B. Identifying Substance: Animal Used As Food Source |
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F. Extent of Heat Treatment: Heat-Treated |
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| Cheese, cottage, creamed, large or small curd | | | | | | | |
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| Cream, fluid, half and half | | | | | | | |
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| Cream, fluid, light (coffee cream or table cream) | | | | | | | |
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| Egg, whole, cooked, hard-boiled | | | | | | | |
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| Fish, fish stick, frozen, cooked | | | | | | | |
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| Milk, dry, nonfat, instant, without added vitamin A and vitamin D | | | | | | | |
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