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A. Regulatory Category (group results)
Product Type, USA (2)

B. Identifying Substance (group results)
Animal Used As Food Source (2)

C. Part of Substance (group results)
Part Of Animal (2)

E. Physical State, Shape or Form: all > Solid > Whole (group results)
Whole, Natural Shape (1)
 Whole, Shape Achieved By Forming (1)

F. Extent of Heat Treatment (group results)
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G. Cooking Method (group results)
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 Cooking Method Not Known (1)

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K. Packing Medium (group results)
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M. Container or Wrapping (group results)
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N. Contact Surface (group results)
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S. Substances Included: all > Nutrients > Nitrogen components > Amino acids (group results)
Alanine (2)
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Aspartic acid (2)
Cystine (2)
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 Histidine (2)
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Z. Adjunct Characteristics: all > Adjunct Characteristics Of Meat, Poultry Or Fish (group results)
Cut Of Meat (2)
 Grade Of Meat (1)

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 Salami, cooked, beef 
  
  
  
 
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 Fat, beef tallow 
  
  
  
 
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 Squash, summer 
  
  
  
 
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E. Physical State, Shape or Form: Solid > Whole
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2 results
Group by: E. Physical State, Shape or Form, H. Treatment Applied, S. Substances Included, Z. Adjunct Characteristics
 
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 Pork, cured, salt pork, raw 
  
  
  
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 Frankfurter, cooked