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B. Identifying Substance: all > Animal Used As Food Source > Meat Animal (Mammal) > Cattle > Cattle And Swine

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 Ingredient Added (1)

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

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 Cabbage, chinese (pak-choi), cooked, boiled, drained, without salt 
  
  
  
 
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 Cereals, corn grits, yellow, degermed, regular and quick, enriched, cooked with water, without salt 
  
  
  
 
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B. Identifying Substance: Animal Used As Food Source > Meat Animal (Mammal) > Cattle > Cattle And Swine
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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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Z. Adjunct Characteristics: Adjunct Characteristics Of Meat, Poultry Or Fish
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Cut Of Meat (1)   
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 Frankfurter, cooked 
  
  
  

Grade Of Meat (1)   
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 Frankfurter, cooked