Chong, C.-C., Ab Aziz, M. F., & Ismail-Fitry, M. R. (2023). Physicochemical, Sensorial and Antioxidant Properties of Sardine Fish Patties Incorporated with Different Natural Additives . Malaysian Applied Biology, 52(2), 85–96. https://doi.org/10.55230/mabjournal.v52i2.2565