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A. Regulatory Category (group results)

B. Identifying Substance: all > Animal Used As Food Source > Meat Animal (Mammal) > Swine

C. Part of Substance (group results)

E. Physical State, Shape or Form: all > Semisolid (group results)

F. Extent of Heat Treatment (group results)

G. Cooking Method (group results)

H. Treatment Applied

J. Preservation Method: all > Preserved By Chilling Or Freezing > Preserved By Chilling

K. Packing Medium (group results)

M. Container or Wrapping (group results)

N. Contact Surface (group results)

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S. Substances Included: all > Nutrients > Lipid components > Fats > Saturated fat, total

Z. Adjunct Characteristics

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B. Identifying Substance: Animal Used As Food Source > Meat Animal (Mammal) > Swine
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E. Physical State, Shape or Form: Semisolid
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J. Preservation Method: Preserved By Chilling Or Freezing > Preserved By Chilling
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S. Substances Included: Nutrients > Lipid components > Fats > Saturated fat, total
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1 item, grouped by H. Treatment Applied (view ungrouped items)

Ingredient Added (1)   
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 Liverwurst spread