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A. Regulatory Category (group results)

B. Identifying Substance: all > Animal Used As Food Source (group results)

C. Part of Substance: all > Part Of Animal > Animal Body Or Body Part

E. Physical State, Shape or Form: all > Solid > Divided Or Disintegrated > Divided Into Pieces > Divided Into Pieces, Thickness 0.3-1.5 Cm. > Sliced (group results)

F. Extent of Heat Treatment (group results)

G. Cooking Method (group results)

H. Treatment Applied: all > Ingredient Added > Flavoring Or Taste Ingredient Added > Sweetener Added > Nutritive Sweetener Added (group results)

J. Preservation Method (group results)

K. Packing Medium (group results)

M. Container or Wrapping (group results)

N. Contact Surface (group results)

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

R. Geographic Places and Regions

S. Substances Included: all > Nutrients > Proximates > Energy, gross

Z. Adjunct Characteristics (group results)

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 Corn, yellow 
  
  
  
 
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 Chicken, broilers or fryers, meat and skin, cooked, fried, flour 
  
  
  
 
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 Mango, unripe, raw 
  
  
  
 
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B. Identifying Substance: Animal Used As Food Source
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C. Part of Substance: Part Of Animal > Animal Body Or Body Part
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H. Treatment Applied: Ingredient Added > Flavoring Or Taste Ingredient Added > Sweetener Added > Nutritive Sweetener Added
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S. Substances Included: Nutrients > Proximates > Energy, gross
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 Beef, cured, thin-sliced beef