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

B. Identifying Substance (group results)
Animal Used As Food Source (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 > Whole, Shape Achieved By Forming, Thickness 1.5-7 Cm.

F. Extent of Heat Treatment (group results)
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G. Cooking Method (group results)
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 Ingredient Added (1)

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K. Packing Medium (group results)
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M. Container or Wrapping (group results)
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N. Contact Surface (group results)
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P. Consumer Group/Dietary Use/Label Claim: all > Consumer Group > Human Food (group results)
Human Food, No Age Specification (1)

R. Geographic Places and Regions

S. Substances Included: all > Nutrients > Lipid components > Fatty acids > Monounsaturated fatty acids
Fatty acid 14:1 (1)
Fatty acid 16:1 (1)
Fatty acid 18:1 (octadecenoic acid) (1)
Fatty acid 20:1 (eicosenoic acid) (1)
Fatty acid 22:1 (docosenoic acid) (1)
Fatty acids, total monounsaturated (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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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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P. Consumer Group/Dietary Use/Label Claim: Consumer Group > Human Food
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S. Substances Included: Nutrients > Lipid components > Fatty acids > Monounsaturated 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 14:1 (1)   
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 Frankfurter, cooked 
  
  
  

Fatty acid 16:1 (1)   
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 Frankfurter, cooked 
  
  
  

Fatty acid 18:1 (octadecenoic acid) (1)   
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 Frankfurter, cooked 
  
  
  

Fatty acid 20:1 (eicosenoic acid) (1)   
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 Frankfurter, cooked 
  
  
  

Fatty acid 22:1 (docosenoic acid) (1)   
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 Frankfurter, cooked 
  
  
  

Fatty acids, total monounsaturated (1)   
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 Frankfurter, cooked