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A. Regulatory Category (group results)
Product Type, USA (4)

B. Identifying Substance (group results)
Animal Used As Food Source (4)

C. Part of Substance (group results)
Part Of Animal (4)

E. Physical State, Shape or Form (group results)
Solid (4)

F. Extent of Heat Treatment (group results)
Heat-Treated (3)
 Not Heat-Treated (1)

G. Cooking Method: all > Cooking Method Not Known

H. Treatment Applied (group results)
Food Modified (3)
 Ingredient Added (2)

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

K. Packing Medium: all > No Packing Medium Used

M. Container or Wrapping (group results)
Container Or Wrapping Not Known (4)

N. Contact Surface: all > Food Contact Surface Not Known

P. Consumer Group/Dietary Use/Label Claim (group results)
Consumer Group (4)

R. Geographic Places and Regions

S. Substances Included: all > Nutrients > Vitamins > Water soluble vitamins > Vitamin B components > Pantothenic acid

Z. Adjunct Characteristics: all > Adjunct Characteristics Of Meat, Poultry Or Fish (group results)
Cut Of Meat (4)
 Grade Of Meat (1)

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 White bean, boiled 
  
  
  
 
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 Potatoes, french fried, shoestring, salt added in processing, frozen, oven-heated 
  
  
  
 
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 Beef, variety meats and by-products, spleen, cooked, braised 
  
  
  
 
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G. Cooking Method: Cooking Method Not Known
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K. Packing Medium: No Packing Medium Used
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N. Contact Surface: Food Contact Surface Not Known
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S. Substances Included: Nutrients > Vitamins > Water soluble vitamins > Vitamin B components > Pantothenic acid
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Z. Adjunct Characteristics: Adjunct Characteristics Of Meat, Poultry Or Fish
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4 results
Group by: G. Cooking Method, K. Packing Medium, N. Contact Surface, S. Substances Included, Z. Adjunct Characteristics
 
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 Pork, cured, salt pork, raw 
  
  
  
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 Pork sausage, fresh, cooked 
  
  
  
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 Salami, cooked, beef 
  
  
  
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 Pork, bacon, rendered fat, cooked