all items  in current results   Refine your search within these categories: A. Regulatory Category (group results) Product Type, USA (6) B. Identifying Substance (group results) Animal Used As Food Source (6) C. Part of Substance (group results) Part Of Animal (6) E. Physical State, Shape or Form: all > Solid (group results) Divided Or Disintegrated (2) Whole (1) F. Extent of Heat Treatment Extent Of Heat Treatment Not Known (1) Heat-Treated (5) G. Cooking Method (group results) Cooked With Fat Or Oil (1) Cooking Method Not Applicable (3) Cooking Method Not Known (2) H. Treatment Applied: all > Ingredient Added (group results) Carbohydrate Or Related Compound Added (1) Fat Or Oil Added (1) Flavoring Or Taste Ingredient Added (5) Food Added (2) J. Preservation Method (group results) Preservation Method Not Known (3) Preserved By Chemicals (1) Preserved By Chilling Or Freezing (1) Preserved By Heat Treatment (1) K. Packing Medium: all > No Packing Medium Used M. Container or Wrapping (group results) Container Or Wrapping By Form (1) Container Or Wrapping Not Known (5) N. Contact Surface (group results) Food Contact Surface Not Known (6) P. Consumer Group/Dietary Use/Label Claim (group results) Consumer Group (6) R. Geographic Places and Regions S. Substances Included: all > Nutrients > Nitrogen components > Amino acids > Aspartic acid Z. Adjunct Characteristics: all > Adjunct Characteristics Of Meat, Poultry Or Fish (group results) Color Of Poultry Meat (1) Cut Of Meat (5) Grade Of Meat (4) Recently Viewed Items Go to Item History   (Click to View)   Bread, whole-wheat, commercially prepared                 (Click to View)   Oyster, breaded and fried                 (Click to View)   Fish, salmon, sockeye, canned, drained solids with bone

These terms define your current search. Click the × to remove a term. E. Physical State, Shape or Form: Solid × H. Treatment Applied: Ingredient Added × K. Packing Medium: No Packing Medium Used × S. Substances Included: Nutrients > Nitrogen components > Amino acids > Aspartic acid × Z. Adjunct Characteristics: Adjunct Characteristics Of Meat, Poultry Or Fish × 6 items, grouped by F. Extent of Heat Treatment (view ungrouped items) Extent Of Heat Treatment Not Known (1)    (Click to View)   Beef, cured, thin-sliced beef               Heat-Treated (5)    (Click to View)   Beef, cured, corned beef, canned               (Click to View)   Frankfurter, cooked               (Click to View)   Pork sausage, fresh, cooked               (Click to View)   Salami, cooked, beef               (Click to View)   Chicken, broilers or fryers, meat and skin, cooked, fried, flour