Mahamad, P. ., Dahlan, W., Nungarlee, U. ., Petchareon, P. ., Chaovasuteeranon, S. ., Salae, K. ., … 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), 171–181. https://doi.org/10.31098/ihsatec.v14i1.499