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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 > Whole (group results)

F. Extent of Heat Treatment (group results)

G. Cooking Method (group results)

H. Treatment Applied

J. Preservation Method (group results)

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M. Container or Wrapping (group results)

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

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S. Substances Included: all > Nutrients > Nitrogen components > Amino acids > Aspartic acid

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

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E. Physical State, Shape or Form: Solid > Whole
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S. Substances Included: Nutrients > Nitrogen components > Amino acids > Aspartic acid
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Z. Adjunct Characteristics: Adjunct Characteristics Of Meat, Poultry Or Fish
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3 items, grouped by H. Treatment Applied (view ungrouped items)

Food Modified (2)   
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 Pork, cured, salt pork, raw 
  
  
  
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 Frankfurter, cooked 
  
  
  

Ingredient Added (2)   
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 Frankfurter, cooked 
  
  
  
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 Chicken, canned, meat only, with broth