INSA_pt

LanguaL

A. PRODUCT TYPE

C. PART OF PLANT OR ANIMAL

E. PHYSICAL STATE, SHAPE OR FORM

PHYSICAL STATE, SHAPE OR FORM NOT KNOWN

PHYSICAL STATE, SHAPE OR FORM, MULTIPLE

SUPPLEMENT FORM

WHOLE AND PIECES

DIVIDED OR DISINTEGRATED

WHOLE, SHAPE ACHIEVED BY FORMING

WHOLE, NATURAL SHAPE

WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 1.5-7 CM.

WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM.

WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS BIGGER THAN 7 CM.

WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS <0.3 CM.

F. EXTENT OF HEAT TREATMENT

G. COOKING METHOD

H. TREATMENT APPLIED

J. PRESERVATION METHOD

K. PACKING MEDIUM

M. CONTAINER OR WRAPPING

N. FOOD CONTACT SURFACE

P. CONSUMER GROUP/DIETARY USE/LABEL CLAIM

R. GEOGRAPHIC PLACES AND REGIONS

Z. ADJUNCT CHARACTERISTICS OF FOOD

Resultados da pesquisa

Queijo Roquefort Paio de lombo entremeado Queijo Emmental Salpic�o Paio de lombo Bola de Berlim sem creme Mortadela Torta de chocolate e chantilly