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A. Regulatory Category (group results)

B. Identifying Substance (group results)

C. Part of Substance: all > Part Of Animal

E. Physical State, Shape or Form: all > Solid (group results)

F. Extent of Heat Treatment (group results)

G. Cooking Method (group results)

H. Treatment Applied: all > Ingredient Added (group results)

J. Preservation Method (group results)

K. Packing Medium: all > No Packing Medium Used

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N. Contact Surface (group results)

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

R. Geographic Places and Regions

S. Substances Included: all > Nutrients > Carbohydrate components > Sugars > Disaccharides > Sucrose

Z. Adjunct Characteristics

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 Beef, cured, corned beef, canned 
  
  
  
 
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 Cabbage, red, cooked, boiled, drained, without salt 
  
  
  
 
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 Beef, cured, thin-sliced beef 
  
  
  
 
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C. Part of Substance: Part Of Animal
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E. Physical State, Shape or Form: Solid
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H. Treatment Applied: Ingredient Added
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K. Packing Medium: No Packing Medium Used
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S. Substances Included: Nutrients > Carbohydrate components > Sugars > Disaccharides > Sucrose
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 Fish, fish stick, frozen, cooked