Development of Dusun Traditional Fermented Fish (Bosou Ikan) Using Different Concentrations of Tuhau (Etlingera coccinea). Journal of Biochemistry, Microbiology and Biotechnology, [S. l.], v. 12, n. SP1, p. 19–21, 2024. DOI: 10.54987/jobimb.v12iSP1.927. Disponível em: https://journal2.hibiscuspublisher.com/index.php/JOBIMB/article/view/927. Acesso em: 11 may. 2026.