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Food and Drug Regulations

Version of section B.11.012 from 2006-03-22 to 2012-03-14:


 [S]. Tomato Puree shall be the heat processed product made from whole, ripe tomatoes, with the skins and seeds removed, concentrated to yield a product with a specific gravity of not less than 1.050 (20°C/20°C) and may contain salt and a Class II preservative.

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