New Search

 
    
Refine your search within these categories:

A. Regulatory Category: all > Product Type, USA > Product Type, U.S. Code of Federal Regulations, Title 21 (group results)
Meat, Poultry, Seafood or Related Product (US CFR) (3)

B. Identifying Substance (group results)
Animal Used As Food Source (3)

C. Part of Substance (group results)
Part Of Animal (3)

E. Physical State, Shape or Form: all > Solid > Divided Or Disintegrated > Divided Into Pieces (group results)
Divided Into Pieces, Thickness 0.3-1.5 Cm. (1)
Divided Into Pieces, Thickness More Than 1.5 Cm. (1)

F. Extent of Heat Treatment (group results)
Extent Of Heat Treatment Not Known (2)
Heat-Treated (1)

G. Cooking Method: all > Cooking Method Not Applicable

H. Treatment Applied (group results)
Food Modified (1)
Ingredient Added (1)
 No Treatment Applied (1)
Treatment Applied Not Known (1)

J. Preservation Method (group results)
Preservation Method Not Known (2)
 Preserved By Heat Treatment (1)

K. Packing Medium (group results)
No Packing Medium Used (2)
 Packed In Edible Medium (1)

M. Container or Wrapping (group results)
Container Or Wrapping By Material (1)
Container Or Wrapping Not Known (2)

N. Contact Surface (group results)
Food Contact Surface From Human-Made Material (1)
Food Contact Surface Not Known (2)

P. Consumer Group/Dietary Use/Label Claim (group results)
Consumer Group (3)

R. Geographic Places and Regions

S. Substances Included (group results)
Not Fully Specified (1)
 Nutrients (2)

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

Recently Viewed Items
Go to Item History
 
These terms define your current search. Click the
×
to remove a term.

A. Regulatory Category: Product Type, USA > Product Type, U.S. Code of Federal Regulations, Title 21
×
E. Physical State, Shape or Form: Solid > Divided Or Disintegrated > Divided Into Pieces
×
G. Cooking Method: Cooking Method Not Applicable
×
Z. Adjunct Characteristics: Adjunct Characteristics Of Meat, Poultry Or Fish
×

3 items, grouped by Z. Adjunct Characteristics (view ungrouped items)

Color Of Fish Flesh (1)   
(Click to View)
 Tuna, light, canned in oil 
  
  
  

Cut Of Meat (2)   
(Click to View)
 Beef, cured, thin-sliced beef 
  
  
  
 (Click to View)
 Beef, lean, raw 
  
  
  

Grade Of Meat (2)   
(Click to View)
 Beef, cured, thin-sliced beef 
  
  
  
 (Click to View)
 Beef, lean, raw