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A. Regulatory Category (group results)

B. Identifying Substance (group results)

C. Part of Substance (group results)

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

F. Extent of Heat Treatment (group results)

G. Cooking Method: all > Cooked With Fat Or Oil > Cooked With Added Fat Or Oil

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: all > Consumer Group > Human Food (group results)

R. Geographic Places and Regions

S. Substances Included (group results)

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

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E. Physical State, Shape or Form: Solid
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G. Cooking Method: Cooked With Fat Or Oil > Cooked With Added Fat Or Oil
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M. Container or Wrapping: Container Or Wrapping Not Known
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P. Consumer Group/Dietary Use/Label Claim: Consumer Group > Human Food
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Z. Adjunct Characteristics: Adjunct Characteristics Of Meat, Poultry Or Fish > Color Of Poultry Meat
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1 item, grouped by H. Treatment Applied (view ungrouped items)

Ingredient Added (1)   
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 Chicken, broilers or fryers, meat and skin, cooked, fried, flour