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A. Product Type (group results)

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F. Extent of Heat Treatment (group results)

G. Cooking Method (group results)

H. Treatment Applied (group results)

J. Preservation Method: all > No Preservation Method Used

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M. Container or Wrapping (group results)

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P. Consumer Groups/Dietary Use/Label Claim (group results)

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Z. Adjunct Characteristics of Food: all > Sensory Characteristics

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Beef, Braised, Chuck, Arm Pot Roast, Separable Lean and Fat, Trimmed to 1/8 Inch Fat, Choice
 
Apples, Raw, With Skin, Baldwin
 
Apples, Raw, With Skin, Gala
 
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B. Food Source: Plant Used As Food Source
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J. Preservation Method: No Preservation Method Used
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Z. Adjunct Characteristics of Food: Sensory Characteristics
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2 items, grouped by Z. Adjunct Characteristics of Food (view ungrouped items)

Color of Fruit or Vegetable Flesh (2)   
Olives, Arbequina
Olives, Maalot

Color of Fruit or Vegetable Skin (2)   
Olives, Arbequina
Olives, Maalot

Size and Shape of Fruit or Vegetable (2)   
Olives, Arbequina
Olives, Maalot

Taste of Fruit or Vegetable Flesh (2)   
Olives, Arbequina
Olives, Maalot

Texture of Fruit or Vegetable Flesh (2)   
Olives, Arbequina
Olives, Maalot

Texture of Fruit or Vegetables Skin (2)   
Olives, Arbequina
Olives, Maalot