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A. Product Type (group results)

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E. Physical State Shape or Form (group results)

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H. Treatment Applied (group results)

J. Preservation Method: all > Preserved by Chemicals (group results)

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Z. Adjunct Characteristics of Food: all > Sensory Characteristics

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J. Preservation Method: Preserved by Chemicals
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N. Food Contact Surface: Food Contact Surface From Human-Made Material
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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, Black, Kalamata, Greek, Whole, Medium, Pitted
Olives, Black, Picual, Spain, Whole, Small, Pitted

Color of Fruit or Vegetable Skin (2)   
Olives, Black, Kalamata, Greek, Whole, Medium, Pitted
Olives, Black, Picual, Spain, Whole, Small, Pitted

Size and Shape of Fruit or Vegetable (2)   
Olives, Black, Kalamata, Greek, Whole, Medium, Pitted
Olives, Black, Picual, Spain, Whole, Small, Pitted

Taste of Fruit or Vegetable Flesh (2)   
Olives, Black, Kalamata, Greek, Whole, Medium, Pitted
Olives, Black, Picual, Spain, Whole, Small, Pitted

Texture of Fruit or Vegetable Flesh (2)   
Olives, Black, Kalamata, Greek, Whole, Medium, Pitted
Olives, Black, Picual, Spain, Whole, Small, Pitted

Texture of Fruit or Vegetables Skin (2)   
Olives, Black, Kalamata, Greek, Whole, Medium, Pitted
Olives, Black, Picual, Spain, Whole, Small, Pitted