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A. Regulatory Category

B. Identifying Substance (group results)

C. Part of Substance: all > Part Of Animal > Animal Body Or Body Part (group results)

E. Physical State, Shape or Form: all > Semisolid > Semisolid With Smooth Consistency

F. Extent of Heat Treatment (group results)

G. Cooking Method (group results)

H. Treatment Applied (group results)

J. Preservation Method: all > Preserved By Chilling Or Freezing (group results)

K. Packing Medium (group results)

M. Container or Wrapping: all > Container Or Wrapping Not Known

N. Contact Surface (group results)

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

R. Geographic Places and Regions

S. Substances Included: all > Nutrients > Nitrogen components > Amino acids > Arginine

Z. Adjunct Characteristics

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C. Part of Substance: Part Of Animal > Animal Body Or Body Part
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E. Physical State, Shape or Form: Semisolid > Semisolid With Smooth Consistency
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J. Preservation Method: Preserved By Chilling Or Freezing
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M. Container or Wrapping: Container Or Wrapping Not Known
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S. Substances Included: Nutrients > Nitrogen components > Amino acids > Arginine
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 Liverwurst spread