Shahira Samsudin, N., Aminal’lah, N., Syazni Kamarudin, A., Huda, N. and ., . (2018) “Improving Physicochemical Properties of Minced Fish by Adding Quail Bone Gelatin”, International Journal of Engineering & Technology, 7(4.43), pp. 102–105. doi: 10.14419/ijet.v7i4.43.25827.