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A. Regulatory Category (group results)

B. Identifying Substance (group results)

C. Part of Substance (group results)

E. Physical State, Shape or Form (group results)

F. Extent of Heat Treatment (group results)

G. Cooking Method (group results)

H. Treatment Applied: all > Ingredient Added > Flavoring Or Taste Ingredient Added > Salt Added > Salted

J. Preservation Method (group results)

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M. Container or Wrapping: all > Container Or Wrapping By Form > Can, Bottle Or Jar

N. Contact Surface (group results)

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

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S. Substances Included (group results)

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

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M. Container or Wrapping: Container Or Wrapping By Form > Can, Bottle Or Jar
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Z. Adjunct Characteristics: Adjunct Characteristics Of Meat, Poultry Or Fish > Cut Of Meat > Cut Of Meat, U.S.
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 Beef, cured, corned beef, canned