LanguaL

A. PRODUCT TYPE
B. FOOD SOURCE
C. PART OF PLANT OR ANIMAL
E. PHYSICAL STATE, SHAPE OR FORM
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
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
ADJUNCT CHARACTERISTICS OF MEAT, POULTRY OR FISH
FORMULATED MIX
MATERIAL OF CONTACT PRIOR TO PACKAGING
STATUS OF FOOD NAME
PRESENCE OF CASING OR RIND
BIOTECHNOLOGICALLY DERIVED FOOD
FOOD CONTENT RANGE (EUROPE)
PRODUCTION ENVIRONMENT
PRESENCE OF PACKING MEDIUM
HACCP GUIDE
ADJUNCT CHARACTERISTICS OF PLANTS
TYPE OF RIND OR CRUST
TYPE OF SAUSAGE CASING
INEDIBLE SAUSAGE CASING
EDIBLE SAUSAGE CASING
SAUSAGE CASING NOT KNOWN
NO SAUSAGE CASING

Resultados da pesquisa

Salsicha tipo Frankfurt frita (escorrido o óleo) sem adição de salSalsicha tipo Frankfurt grelhada sem adição de salSalsicha fresca cruaSalsicha fresca estufada com legumes e azeiteSalsicha tipo FrankfurtSalsicha fresca estufada com couve e azeite