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. 2016 Jun 28;5(3):48. doi: 10.3390/foods5030048
AO Antioxidant
MA Modified Atmosphere
MAP Modified Atmosphere Packaging
CAP Controlled Atmosphere Packaging
DF Degree of Filling
SSOs Specific Spoilage Organisms
G:P gas:product ratio
C Controlled
M Modified
CHI Chitosan
SC Superchill
EO Essential Oil
OTR Oxygen Transmission Rate
PVC Polyvinyl chloride
QIM Quality Index method
TVB-N Total Volatile Basic Nitrogen
TMA Trimethylamine
TMAO Trimethylamine Oxide
TVC Total Viable Counts
TBA Thiobarbituric Acid Values
TBARS Thiobarbituric Acid Reactive Substances