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
FOOD CONTENT RANGE (EUROCODE2)
FOOD CONTENT RANGE, OTHER
SUGAR CONTENT (EUROCODE2)
ALCOHOL CONTENT (EUROCODE2)
FAT CONTENT (EUROCODE2)
OIL CONTENT (EUROCODE2)
FAT CONTENT, MILK AND MILK PRODUCTS (EUROCODE2)
FAT CONTENT, OIL, FATS AND THEIR PRODUCTS (EUROCODE2)
FAT CONTENT > 4%
FAT CONTENT 3-4%
FAT CONTENT 1-2.9%
FAT CONTENT < 1%
FAT CONTENT > 5%
FAT CONTENT < 5%
FAT CONTENT > 30%
FAT CONTENT 15-30%
FAT CONTENT < 15%
FAT CONTENT 1-3%
FAT CONTENT >= 3.5%
FAT CONTENT < 3.5%
FAT CONTENT > 50%
FAT CONTENT 30-50%
FAT CONTENT < 30%
FAT CONTENT > 60%
FAT CONTENT 46-60%
FAT CONTENT 30-45%
FAT CONTENT 31-45%

Resultados da pesquisa

Nata para bater pasteurizada 34% gorduraNata pasteurizada 36% gorduraNata pasteurizada 33% gorduraNata UHT 35% gordura