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), pp. 171–181. doi: 10.31098/ihsatec.v14i1.499.