Ko, Yue Yen, Shazwan Jamzuri, and Amir Izzwan Zamri. 2024. “Physicochemical And Sensorial Properties of Fish Sausage Incorporated With Dorado Fish”. Journal of Biochemistry, Microbiology and Biotechnology 12 (SP1):75-77. https://doi.org/10.54987/jobimb.v12iSP1.948.