| http://www.w3.org/ns/prov#value | - oring adjuncts: Substances used to impart, preserve, or enhance the color or shading of a food, including color stabilizers, color fixatives, color-retention agents, etc.(5) Curing and pickling agents: Substances imparting a unique flavor and/or color to a food, usually producing an increase in shelf life stability.(6) Dough strengtheners: Substances used to modify starch and gluten, thereby produ
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