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A. Regulatory Category (group results)

B. Identifying Substance (group results)

C. Part of Substance: all > Part Of Animal (group results)

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: all > Cooking Method Not Applicable

H. Treatment Applied

J. Preservation Method (group results)

K. Packing Medium (group results)

M. Container or Wrapping: all > Container Or Wrapping Not Known

N. Contact Surface (group results)

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

R. Geographic Places and Regions

S. Substances Included (group results)

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

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C. Part of Substance: Part Of Animal
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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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G. Cooking Method: Cooking Method Not Applicable
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Food Modified (1)   
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 Frankfurter, cooked 
  
  
  

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 Frankfurter, cooked