all items  in current results   Refine your search within these categories: A. Regulatory Category (group results) Product Type, USA (11) B. Identifying Substance: all > Animal Used As Food Source (group results) Fish Or Lower Water Animal (3) Meat Animal (Mammal) (8) C. Part of Substance (group results) Part Of Animal (11) E. Physical State, Shape or Form: all > Solid (group results) Divided Or Disintegrated (2) Whole (5) F. Extent of Heat Treatment (group results) Extent Of Heat Treatment Not Known (3) Heat-Treated (7) Not Heat-Treated (1) G. Cooking Method (group results) Cooked With Fat Or Oil (2) Cooking Method Not Applicable (6) Cooking Method Not Known (3) H. Treatment Applied: all > Food Modified > Microbially/Enzymatically Modified Fermented/Modified, Multiple Component (8) Fermented/Modified, Single Component (3) J. Preservation Method (group results) Preservation Method Not Known (6) Preserved By Chemicals (3) Preserved By Chilling Or Freezing (1) Preserved By Heat Treatment (1) K. Packing Medium (group results) No Packing Medium Used (11) M. Container or Wrapping (group results) Container Or Wrapping By Form (1) Container Or Wrapping Not Known (10) N. Contact Surface (group results) Food Contact Surface Not Known (11) P. Consumer Group/Dietary Use/Label Claim (group results) Consumer Group (11) R. Geographic Places and Regions S. Substances Included: all > Nutrients > Lipid components > Fatty acids > Polyunsaturated fatty acids (group results) Fatty acid 18:2 (11) Fatty acid 18:3 (11) Fatty acid 18:4 (1) Fatty acid 20:2 (eicosadienoic acid) (1) Fatty acid 20:4 (eicosatetraenoic acid) (4) Fatty acid 20:5 (eicopentaenoic acid) (3) Fatty acid 22:5 (docosapentaenoic acid) (3) Fatty acid 22:6 (docosahexaenoic acid) (3) Fatty acids, total polyunsaturated (11) Z. Adjunct Characteristics (group results) Adjunct Characteristics Of Meat, Poultry Or Fish (6) Recently Viewed Items Go to Item History

These terms define your current search. Click the × to remove a term. B. Identifying Substance: Animal Used As Food Source × E. Physical State, Shape or Form: Solid × H. Treatment Applied: Food Modified > Microbially/Enzymatically Modified × S. Substances Included: Nutrients > Lipid components > Fatty acids > Polyunsaturated fatty acids × 11 items, grouped by H. Treatment Applied (view ungrouped items) Fermented/Modified, Multiple Component (8)    (Click to View)   Beef, cured, corned beef, canned               (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)   Cheese, Blue or Roquefort               (Click to View)   Cheese, cheddar               (Click to View)   Pork, bacon, rendered fat, cooked               Fermented/Modified, Single Component (3)    (Click to View)   Oyster, breaded and fried               (Click to View)   Shrimp, fried, dipped in egg, milk and breadcrumbs               (Click to View)   Fish, fish stick, frozen, cooked