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...
Saved in:
Main Authors: | Mohd Shoid, Nursyamimi Zawani, Zakaria, Zalina, Nor, Adibi M. |
---|---|
Format: | Article |
Published: |
Faculty of Syariah and Law, Islamic Science University of Malaysia (USIM)
2022
|
Subjects: | |
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 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Mapping halal cosmetics research: A bibliometric analysis
by: Zakaria, Zalina, et al.
Published: (2022) -
The ethical aspects of halal certification of medical devices in Malaysia
by: Zarmani, N.F., et al.
Published: (2014) -
Pensijilan halal Malaysia: Isu dan cabaran premis makanan Korea di Malaysia /Al ‘Uyuna Mohd Amin
by: Al ‘Uyuna , Mohd Amin
Published: (2022) -
Halal assessment model design in bakery industry
by: Alyani Rahma Putri, Alyani Rahma Putri, et al.
Published: (2021) -
The perception of non-Muslim tourists towards halal tourism
by: Battour, Mohamed, et al.
Published: (2018)