METHODS FOR REDUCING THE SENSORY EFFECTS OF ODOROUS COMPOUNDS
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United States of America Patent
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Issued Date -
Dec 31, 2009
app pub date -
Jun 26, 2009
filing date -
Jun 26, 2008
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Abstract
The present invention is directed to compositions containing a food product capable of developing a volatile, malodorous sulfur-containing and/or nitrogen-containing compound after packaging, and a pristine metal in an amount sufficient to minimize the sensory effects of the volatile, malodorous compounds at a time of use.
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