Ko, Y. Y., Jamzuri, S. . and Zamri, A. I. . (2024) “Physicochemical And Sensorial Properties of Fish Sausage Incorporated with Dorado Fish”, Journal of Biochemistry, Microbiology and Biotechnology, 12(SP1), pp. 75–77. doi: 10.54987/jobimb.v12iSP1.948.