KRISTANTO, Budi et al. Effects of packaging material and vacuum sealing packaging on TBARS values lipid oxidation in snakehead fish (Channa striata) sausages stored at 10 ± 2 °C. AcTion: Aceh Nutrition Journal, [S.l.], v. 11, n. 3, p. 944-954, sep. 2026. ISSN 2548-5741. Available at: <https://ejournal.poltekkesaceh.ac.id/index.php/an/article/view/3345>. Date accessed: 18 sep. 2026. doi:http://dx.doi.org/10.30867/action.v11i3.3345.