New Search

 
    
Refine your search within these categories:

A. Regulatory Category (group results)
Product Type, USA (3)

B. Identifying Substance (group results)
Animal Used As Food Source (3)

C. Part of Substance: all > Part Of Animal > Animal Body Or Body Part
Meat Part (3)

E. Physical State, Shape or Form: all > Solid (group results)
Divided Or Disintegrated (2)
 Whole (1)

F. Extent of Heat Treatment (group results)
Heat-Treated (3)

G. Cooking Method (group results)
Cooked By Dry Heat (2)
 Cooking Method Not Applicable (1)

H. Treatment Applied (group results)
Food Modified (1)
Ingredient Added (1)
 No Treatment Applied (2)

J. Preservation Method (group results)
Preservation Method Not Known (2)
 Preserved By Chemicals (1)

K. Packing Medium (group results)
No Packing Medium Used (3)

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

N. Contact Surface (group results)
Food Contact Surface Not Known (3)

P. Consumer Group/Dietary Use/Label Claim (group results)
Consumer Group (3)

R. Geographic Places and Regions

S. Substances Included: all > Nutrients > Lipid components > Fatty acids > Saturated fatty acids > Fatty acid 15:0 (pentadecylic acid)

Z. Adjunct Characteristics: all > Adjunct Characteristics Of Meat, Poultry Or Fish (group results)
Color Of Fish Flesh (1)
Cut Of Meat (2)
 Grade Of Meat (2)

Recently Viewed Items
Go to Item History
 
(Click to View)
 Potatoes, french fried, shoestring, salt added in processing, frozen, oven-heated 
  
  
  
 
These terms define your current search. Click the
×
to remove a term.

C. Part of Substance: Part Of Animal > Animal Body Or Body Part
×
E. Physical State, Shape or Form: Solid
×
M. Container or Wrapping: Container Or Wrapping Not Known
×
S. Substances Included: Nutrients > Lipid components > Fatty acids > Saturated fatty acids > Fatty acid 15:0 (pentadecylic acid)
×
Z. Adjunct Characteristics: Adjunct Characteristics Of Meat, Poultry Or Fish
×

3 results
Group by: C. Part of Substance, E. Physical State, Shape or Form, M. Container or Wrapping, S. Substances Included, Z. Adjunct Characteristics
 
(Click to View)
 Beef, ground, 70% lean meat, 30% fat, patty cooked, pan-broiled 
  
  
  
 (Click to View)
 Fish, salmon, sockeye, cooked, dry heat 
  
  
  
 (Click to View)
 Frankfurter, cooked