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F. Extent of Heat Treatment: all > Not Heat-Treated |
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Z. Adjunct Characteristics of Food: all > Sensory Characteristics |
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Beef, Raw, Short Loin, T-bone Steak, Separable Lean and Fat, Trimmed to 1/8 Inch Fat, Choice |
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Ground Beef, Raw, 70% Lean, 30% Fat |
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Olives, Black, Kalamata, Greek, Whole, Medium, Pitted |
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F. Extent of Heat Treatment: Not Heat-Treated |
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K. Packing Medium: Packed in Edible Medium |
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Z. Adjunct Characteristics of Food: Sensory Characteristics |
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