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	<title>pH-dependent food preservation &#8211; BIOENGINEER.ORG</title>
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		<title>Antioxidant Effects of Decolorized Rosemary in Pork</title>
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		<pubDate>Fri, 16 Jan 2026 20:54:04 +0000</pubDate>
				<category><![CDATA[Biology]]></category>
		<category><![CDATA[Meat preservation]]></category>
		<category><![CDATA[natural antioxidants]]></category>
		<category><![CDATA[pH-dependent food preservation]]></category>
		<category><![CDATA[Rosemary powder applications]]></category>
		<category><![CDATA[Shelf life enhancement]]></category>
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					<description><![CDATA[In a groundbreaking study recently published in Food Science and Biotechnology, researchers have unveiled compelling evidence on the potent antioxidant properties of decolorized rosemary powder and its practical application in enhancing the shelf life and quality of pork patties under refrigerated conditions. This innovative research offers new insights into natural food preservation methods, demonstrating not [&#8230;]]]></description>
		
		
		
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