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A. Regulatory Category (group results)
Product Type, USA (1)

B. Identifying Substance: all > Animal Used As Food Source (group results)
Meat Animal (Mammal) (1)

C. Part of Substance (group results)
Part Of Animal (1)

E. Physical State, Shape or Form: all > Solid > Whole > Whole, Shape Achieved By Forming (group results)
Whole, Shape Achieved By Forming, Thickness 1.5-7 Cm. (1)

F. Extent of Heat Treatment (group results)
Heat-Treated (1)

G. Cooking Method (group results)
Cooking Method Not Applicable (1)

H. Treatment Applied (group results)
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 Ingredient Added (1)

J. Preservation Method (group results)
Preserved By Chemicals (1)

K. Packing Medium (group results)
No Packing Medium Used (1)

M. Container or Wrapping (group results)
Container Or Wrapping Not Known (1)

N. Contact Surface (group results)
Food Contact Surface Not Known (1)

P. Consumer Group/Dietary Use/Label Claim (group results)
Consumer Group (1)

R. Geographic Places and Regions

S. Substances Included: all > Nutrients > Lipid components > Fatty acids > Saturated fatty acids
Fatty acid 10:0 (capric acid) (1)
Fatty acid 12:0 (lauric acid) (1)
Fatty acid 14:0 (myristic acid) (1)
Fatty acid 15:0 (pentadecylic acid) (1)
Fatty acid 16:0 (palmitic acid) (1)
Fatty acid 17:0 (margaric acid) (1)
Fatty acid 18:0 (stearic acid) (1)
Fatty acid 22:0 (behenic acid) (1)

Z. Adjunct Characteristics: all > Adjunct Characteristics Of Meat, Poultry Or Fish > Cut Of Meat (group results)
Cut Of Meat, U.S. (1)

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B. Identifying Substance: Animal Used As Food Source
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E. Physical State, Shape or Form: Solid > Whole > Whole, Shape Achieved By Forming
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S. Substances Included: Nutrients > Lipid components > Fatty acids > Saturated fatty acids
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Z. Adjunct Characteristics: Adjunct Characteristics Of Meat, Poultry Or Fish > Cut Of Meat
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1 item, grouped by S. Substances Included (view ungrouped items)

Fatty acid 10:0 (capric acid) (1)   
(Click to View)
 Frankfurter, cooked 
  
  
  

Fatty acid 12:0 (lauric acid) (1)   
(Click to View)
 Frankfurter, cooked 
  
  
  

Fatty acid 14:0 (myristic acid) (1)   
(Click to View)
 Frankfurter, cooked 
  
  
  

Fatty acid 15:0 (pentadecylic acid) (1)   
(Click to View)
 Frankfurter, cooked 
  
  
  

Fatty acid 16:0 (palmitic acid) (1)   
(Click to View)
 Frankfurter, cooked 
  
  
  

Fatty acid 17:0 (margaric acid) (1)   
(Click to View)
 Frankfurter, cooked 
  
  
  

Fatty acid 18:0 (stearic acid) (1)   
(Click to View)
 Frankfurter, cooked 
  
  
  

Fatty acid 22:0 (behenic acid) (1)   
(Click to View)
 Frankfurter, cooked