“Development of Dusun Traditional Fermented Fish (Bosou Ikan) Using Different Concentrations of Tuhau (Etlingera Coccinea)”. Journal of Biochemistry, Microbiology and Biotechnology, vol. 12, no. SP1, July 2024, pp. 19-21, https://doi.org/10.54987/jobimb.v12iSP1.927.