New Search

Refine your search within these categories:

A. Regulatory Category (group results)

B. Identifying Substance (group results)

C. Part of Substance (group results)

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

F. Extent of Heat Treatment (group results)

G. Cooking Method: all > Cooked By Dry Heat (group results)

H. Treatment Applied (group results)

J. Preservation Method (group results)

K. Packing Medium (group results)

M. Container or Wrapping (group results)

N. Contact Surface: all > Food Contact Surface Not Known

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

R. Geographic Places and Regions

S. Substances Included (group results)

Z. Adjunct Characteristics

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

G. Cooking Method: Cooked By Dry Heat
×
N. Contact Surface: Food Contact Surface Not Known
×

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

Adjunct Characteristics Of Meat, Poultry Or Fish (4)   
(Click to View)
 Beef, round, top round, steak, separable lean and fat, trimmed to 1/8 in. fat, prime, cooked, broiled 
  
  
  
(Click to View)
 Beef, ground, 70% lean meat, 30% fat, patty cooked, pan-broiled 
  
  
  
(Click to View)
 Fish, salmon, sockeye, cooked, dry heat 
  
  
  
(Click to View)
 Turkey, edible portion, roasted 
  
  
  

Production Environment (2)   
(Click to View)
 Bread, cornbread, made with degermed corn meal 
  
  
  
(Click to View)
 Muffin, made from enriched flour, homemade