KO, Y. Y.; JAMZURI, S. .; ZAMRI, A. I. . Physicochemical And Sensorial Properties of Fish Sausage Incorporated with Dorado Fish. Journal of Biochemistry, Microbiology and Biotechnology, [S. l.], v. 12, n. SP1, p. 75–77, 2024. DOI: 10.54987/jobimb.v12iSP1.948. Disponível em: https://journal.hibiscuspublisher.com/index.php/JOBIMB/article/view/948. Acesso em: 26 jun. 2025.