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

F. Extent of Heat Treatment (group results)

G. Cooking Method: all > Cooked With Fat Or Oil > Cooked With Added Fat Or Oil

H. Treatment Applied: all > Ingredient Added > Food Added > Grain Added > Wheat Added

J. Preservation Method (group results)

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S. Substances Included: all > Nutrients > Proximates > Energy, gross

Z. Adjunct Characteristics (group results)

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E. Physical State, Shape or Form: Solid
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Group by: E. Physical State, Shape or Form, G. Cooking Method, H. Treatment Applied, S. Substances Included
 
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 Oyster, breaded and fried 
  
  
  
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 Chicken, broilers or fryers, meat and skin, cooked, fried, flour