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publicationDate 1999-06-29-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber JP-H11169131-A
titleOfInvention How to mask taste, sourness and aroma from food salts
abstract (57) [Summary] [Object] To provide a method for masking taste, acidity, or aroma from food salt without substantially changing other tastes of the food. The food contains 0.0001 to 20%, preferably 0.0005 to 10%, of sodium 5'-uridylate and / or sodium 5'-cytidylate.
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