An overview of budu production in Kelantan from halal and policy aspects
Budu or fish sauce is a traditional food of the East Coast communities in Peninsular Malaysia that is produced through a fermentation process between 6 to 12 months in the covered containers known as unprocessed budu. Meanwhile, the processed budu is prepared by grounding coarsely unprocessed budu b...
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| Format: | Article |
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Faculty of Syariah and Law, Islamic Science University of Malaysia (USIM)
2022
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| Online Access: | http://eprints.um.edu.my/44138/ https://www.scopus.com/inward/record.uri?eid=2-s2.0-85166195009&doi=10.33102%2fmjsl.vol10no1.386&partnerID=40&md5=6ec604ab7407f23560ce12447615eefe |
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