all items  in current results   Refine your search within these categories: A. Regulatory Category (group results) Product Type, USA (5) B. Identifying Substance (group results) Animal Used As Food Source (5) C. Part of Substance Part Of Animal (5) E. Physical State, Shape or Form: all > Solid (group results) Divided Or Disintegrated (2) Whole (2) F. Extent of Heat Treatment (group results) Extent Of Heat Treatment Not Known (1) Heat-Treated (3) Not Heat-Treated (1) G. Cooking Method (group results) Cooking Method Not Applicable (2) Cooking Method Not Known (3) H. Treatment Applied: all > Food Modified (group results) Microbially/Enzymatically Modified (5) J. Preservation Method (group results) Preservation Method Not Known (1) Preserved By Chemicals (3) Preserved By Chilling Or Freezing (1) K. Packing Medium (group results) No Packing Medium Used (5) M. Container or Wrapping: all > Container Or Wrapping Not Known N. Contact Surface (group results) Food Contact Surface Not Known (5) P. Consumer Group/Dietary Use/Label Claim (group results) Consumer Group (5) R. Geographic Places and Regions S. Substances Included: all > Nutrients > Lipid components > Fatty acids > Saturated fatty acids (group results) Fatty acid 10:0 (capric acid) (3) Fatty acid 12:0 (lauric acid) (3) Fatty acid 14:0 (myristic acid) (5) Fatty acid 15:0 (pentadecylic acid) (1) Fatty acid 16:0 (palmitic acid) (5) Fatty acid 17:0 (margaric acid) (2) Fatty acid 18:0 (stearic acid) (5) Fatty acid 20:0 (arachidic acid) (1) Fatty acid 22:0 (behenic acid) (1) Z. Adjunct Characteristics: all > Adjunct Characteristics Of Meat, Poultry Or Fish (group results) Cut Of Meat (5) Grade Of Meat (3) Recently Viewed Items Go to Item History

These terms define your current search. Click the × to remove a term. E. Physical State, Shape or Form: Solid × H. Treatment Applied: Food Modified × M. Container or Wrapping: Container Or Wrapping Not Known × S. Substances Included: Nutrients > Lipid components > Fatty acids > Saturated fatty acids × Z. Adjunct Characteristics: Adjunct Characteristics Of Meat, Poultry Or Fish × 5 items, grouped by C. Part of Substance (view ungrouped items) Part Of Animal (5)    (Click to View)   Beef, cured, thin-sliced beef               (Click to View)   Pork, cured, salt pork, raw               (Click to View)   Frankfurter, cooked               (Click to View)   Salami, cooked, beef               (Click to View)   Pork, bacon, rendered fat, cooked