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F. Extent of Heat Treatment (group results)

G. Cooking Method (group results)

H. Treatment Applied: all > Ingredient Added

J. Preservation Method (group results)

K. Packing Medium: all > Packed in Edible Medium (group results)

M. Container or Wrapping (group results)

N. Food Contact Surface (group results)

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

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Olives, Black, Kalamata, Greek, Whole, Medium, Pitted
 
Ground Beef, Broiled, 70% Lean, 30% Fat
 
Tomato, Raw, Red, Ripe, Roma
 
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H. Treatment Applied: Ingredient Added
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K. Packing Medium: Packed in Edible Medium
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Z. Adjunct Characteristics of Food: Production Environment
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3 items, grouped by H. Treatment Applied (view ungrouped items)

Color Added (1)   
Olives, Black, Kalamata, Greek, Whole, Medium, Pitted

Flavoring or Taste Ingredient Added (3)   
Olives, Black, Kalamata, Greek, Whole, Medium, Pitted
Olives, Green, Lucques, France, Whole, Large, With Pit
Olives, Black, Picual, Spain, Whole, Small, Pitted