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C. Part of Plant or Animal: all > Part of Animal

E. Physical State Shape or Form (group results)

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G. Cooking Method: all > Cooked by Dry Heat (group results)

H. Treatment Applied (group results)

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M. Container or Wrapping (group results)

N. Food Contact Surface: all > Food Contact Surface, Other

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S. Substances

Z. Adjunct Characteristics of Food: all > Production Environment (group results)

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Apples, Raw, With Skin, Twenty Ounce
 
Apples, Raw, With Skin, Baldwin
 
Beef, Raw, Chuck, Arm Pot Roast, Separable Lean and Fat, Trimmed to 1/8 Inch Fat, Choice
 
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C. Part of Plant or Animal: Part of Animal
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2 results
Group by: C. Part of Plant or Animal, G. Cooking Method, N. Food Contact Surface, Z. Adjunct Characteristics of Food
 
Ground Beef, Broiled, 70% Lean, 30% Fat
Beef, Broiled, Short Loin, T-bone Steak, Separable Lean and Fat, Trimmed to 1/8 Inch Fat, Choice