all items  in current results   Refine your search within these categories: A. Regulatory Category (group results) Product Type, USA (1) B. Identifying Substance: all > Animal Used As Food Source > Fish Or Lower Water Animal (group results) Fish (1) C. Part of Substance (group results) Part Of Animal (1) E. Physical State, Shape or Form (group results) Solid (1) F. Extent of Heat Treatment (group results) Heat-Treated (1) G. Cooking Method (group results) Cooked By Dry Heat (1) H. Treatment Applied (group results) No Treatment Applied (1) J. Preservation Method (group results) Preservation Method Not Known (1) K. Packing Medium (group results) No Packing Medium Used (1) M. Container or Wrapping: all > Container Or Wrapping Not Known N. Contact Surface (group results) Food Contact Surface Not Known (1) P. Consumer Group/Dietary Use/Label Claim (group results) Consumer Group (1) R. Geographic Places and Regions S. Substances Included: all > Nutrients > Lipid components > Fatty acids > Monounsaturated fatty acids (group results) Fatty acid 16:1 (1) Fatty acid 17:1 (heptadecenoic acid) (1) Fatty acid 18:1 (octadecenoic acid) (1) Fatty acid 20:1 (eicosenoic acid) (1) Fatty acid 24:1 (tetracosenoic acid) (1) Fatty acids, total monounsaturated (1) Z. Adjunct Characteristics: all > Adjunct Characteristics Of Meat, Poultry Or Fish (group results) Color Of Fish Flesh (1) Recently Viewed Items Go to Item History   (Click to View)   Chicken, broilers or fryers, meat and skin, cooked, fried, flour

These terms define your current search. Click the × to remove a term. B. Identifying Substance: Animal Used As Food Source > Fish Or Lower Water Animal × M. Container or Wrapping: Container Or Wrapping Not Known × S. Substances Included: Nutrients > Lipid components > Fatty acids > Monounsaturated fatty acids × Z. Adjunct Characteristics: Adjunct Characteristics Of Meat, Poultry Or Fish × 1 result (ungrouped)   (Click to View)   Fish, salmon, sockeye, cooked, dry heat