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Mahamad, P. , Dahlan, W., Nungarlee, U. , Petchareon, P. , Chaovasuteeranon, S. , Salae, K. , Chapakiya, H. , Matimu, A. , Phewpan, A. , Denyingyhot, A. , Keeratipibul, S. , Khemtham, M. and Nopponpunth, V. 2022. Effect of amino acids and taste components on the fermented fish sauce (Budu) from Thailand. Proceedings of The International Halal Science and Technology Conference. 14, 1 (Mar. 2022), 171–181. DOI:https://doi.org/10.31098/ihsatec.v14i1.499.