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A. Regulatory Category (group results)
Product Type, USA (5)

B. Identifying Substance (group results)
Animal Used As Food Source (5)

C. Part of Substance (group results)
Part Of Animal (5)

E. Physical State, Shape or Form (group results)
Solid (5)

F. Extent of Heat Treatment (group results)
Heat-Treated (5)

G. Cooking Method (group results)
Cooked By Dry Heat (2)
Cooking Method Not Applicable (1)
 Cooking Method Not Known (2)

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Food Modified (2)
Ingredient Added (2)
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J. Preservation Method
Preservation Method Not Known (3)
 Preserved By Chemicals (2)

K. Packing Medium: all > No Packing Medium Used

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Container Or Wrapping Not Known (5)

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Consumer Group (5)

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S. Substances Included: all > Nutrients > Lipid components > Fatty acids > Saturated fatty acids > Fatty acid 17:0 (margaric acid)

Z. Adjunct Characteristics: all > Adjunct Characteristics Of Meat, Poultry Or Fish (group results)
Color Of Fish Flesh (1)
Cut Of Meat (4)
 Grade Of Meat (2)

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K. Packing Medium: No Packing Medium Used
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N. Contact Surface: Food Contact Surface Not Known
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S. Substances Included: Nutrients > Lipid components > Fatty acids > Saturated fatty acids > Fatty acid 17:0 (margaric acid)
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Z. Adjunct Characteristics: Adjunct Characteristics Of Meat, Poultry Or Fish
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5 items, grouped by J. Preservation Method (view ungrouped items)

Preservation Method Not Known (3)   
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 Beef, ground, 70% lean meat, 30% fat, patty cooked, pan-broiled 
  
  
  
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 Fish, salmon, sockeye, cooked, dry heat 
  
  
  
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 Pork sausage, fresh, cooked 
  
  
  

Preserved By Chemicals (2)   
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 Frankfurter, cooked 
  
  
  
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 Pork, bacon, rendered fat, cooked