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
COLOR OF POULTRY MEAT
COLOR OF FISH FLESH
GRADE OF MEAT
PARTICLE SIZE IN SOLID FORMED PRODUCTS
EXTENT OF FAT TRIM
CUT OF MEAT
CUT OF MEAT, U.S.
CUT OF MEAT NOT KNOWN
CUT OF MEAT, COMPOSITE
CUT OF MEAT, OTHER
CUT OF MEAT, FRENCH
CUT OF POULTRY MEAT
WING (POULTRY MEAT CUT)
BREAST (POULTRY MEAT CUT)
LEG (POULTRY MEAT CUT)
THIGH (POULTRY MEAT CUT)

Resultados da pesquisa

Frango (1/4) peito e asa com pele, estufados com margarinaFrango (1/4) peito e asa com pele, estufados com azeite e margarinaFrango (1/4) peito e asa com pele, grelhadosFrango (1/4) peito e asa com pele, estufados sem molhoFrango (1/4) peito e asa com pele, cozidosFrango (1/4), peito e asa com pele, crus