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E. Physical State, Shape or Form: all > Solid > Whole > Whole, Shape Achieved By Forming > Whole, Shape Achieved By Forming, Thickness 1.5-7 Cm.

F. Extent of Heat Treatment (group results)

G. Cooking Method (group results)

H. Treatment Applied: all > Food Modified > Microbially/Enzymatically Modified > Fermented/Modified, Multiple Component (group results)

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

Z. Adjunct Characteristics (group results)

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 Bread, cornbread, made with degermed corn meal 
  
  
  
 
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 Candies, milk chocolate 
  
  
  
 
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 Cream, fluid, light (coffee cream or table cream) 
  
  
  
 
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E. Physical State, Shape or Form: Solid > Whole > Whole, Shape Achieved By Forming > Whole, Shape Achieved By Forming, Thickness 1.5-7 Cm.
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H. Treatment Applied: Food Modified > Microbially/Enzymatically Modified > Fermented/Modified, Multiple Component
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S. Substances Included: Nutrients > Proximates > Energy, gross
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1 item, grouped by C. Part of Substance (view ungrouped items)

Part Of Animal (1)   
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 Frankfurter, cooked