all items  in current results   Refine your search within these categories: A. Regulatory Category (group results) Product Type, USA (7) B. Identifying Substance (group results) Animal Used As Food Source (7) C. Part of Substance (group results) Part Of Animal (7) E. Physical State, Shape or Form (group results) Solid (7) F. Extent of Heat Treatment (group results) Extent Of Heat Treatment Not Known (1) Heat-Treated (6) G. Cooking Method (group results) Cooked With Fat Or Oil (1) Cooking Method Not Applicable (4) Cooking Method Not Known (2) H. Treatment Applied: all > Ingredient Added (group results) Carbohydrate Or Related Compound Added (1) Fat Or Oil Added (1) Flavoring Or Taste Ingredient Added (6) Food Added (2) J. Preservation Method (group results) Preservation Method Not Known (3) Preserved By Chemicals (1) Preserved By Chilling Or Freezing (1) Preserved By Heat Treatment (2) K. Packing Medium (group results) No Packing Medium Used (6) Packed In Edible Medium (1) M. Container or Wrapping (group results) Container Or Wrapping By Form (1) Container Or Wrapping Not Known (6) N. Contact Surface (group results) Food Contact Surface Not Known (7) P. Consumer Group/Dietary Use/Label Claim (group results) Consumer Group (7) R. Geographic Places and Regions S. Substances Included: all > Nutrients > Vitamins > Water soluble vitamins > Vitamin B components > Pantothenic acid Z. Adjunct Characteristics: all > Adjunct Characteristics Of Meat, Poultry Or Fish Color Of Poultry Meat (2) Cut Of Meat (5) Grade Of Meat (4) Recently Viewed Items Go to Item History   (Click to View)   Potatoes, french fried, shoestring, salt added in processing, frozen, oven-heated                 (Click to View)   Salami, cooked, beef                 (Click to View)   Salad dressing, mayonnaise type, with salt

These terms define your current search. Click the × to remove a term. H. Treatment Applied: Ingredient Added × S. Substances Included: Nutrients > Vitamins > Water soluble vitamins > Vitamin B components > Pantothenic acid × Z. Adjunct Characteristics: Adjunct Characteristics Of Meat, Poultry Or Fish × 7 items, grouped by Z. Adjunct Characteristics (view ungrouped items) Color Of Poultry Meat (2)    (Click to View)   Chicken, broilers or fryers, meat and skin, cooked, fried, flour               (Click to View)   Chicken, canned, meat only, with broth               Cut Of Meat (5)    (Click to View)   Beef, cured, corned beef, canned               (Click to View)   Beef, cured, thin-sliced beef               (Click to View)   Frankfurter, cooked               (Click to View)   Pork sausage, fresh, cooked               (Click to View)   Salami, cooked, beef               Grade Of Meat (4)    (Click to View)   Beef, cured, corned beef, canned               (Click to View)   Beef, cured, thin-sliced beef               (Click to View)   Frankfurter, cooked               (Click to View)   Salami, cooked, beef