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- 400 pages
- English
- PDF
- Available on iOS & Android
eBook - PDF
Halal Food Production
Book details
Table of contents
Citations
About This Book
Until now, books addressing Halal issues have focused on helping Muslim consumers decide what to eat and what to avoid among products currently on the marketplace. There was no resource that the food industry could refer to that provided the guidelines necessary to meet the Halal requirements of Muslim consumers in the U.S. and abroad.Halal
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Yes, you can access Halal Food Production by Mian N. Riaz, Muhammad M. Chaudry in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Food Science. We have over one million books available in our catalogue for you to explore.
Information
Table of contents
- Front Cover
- PREFACE
- ACKNOWLEDGMENT
- AUTHORS
- CONTENTS
- 1. INTRODUCTION
- 2. HALAL FOOD LAWS AND REGULATIONS
- 3. GENERAL GUIDELINES FOR HALAL FOOD PRODUCTION
- 4. INTERNATIONAL AND DOMESTIC TRADE IN HALAL PRODUCTS
- 5. IMPORT REQUIREMENTS FOR DIFFERENT COUNTRIES
- 6. HALAL PRODUCTION REQUIREMENTS FOR MEAT AND POULTRY
- 7. HALAL PRODUCTION REQUIREMENTS FOR DAIRY PRODUCTS
- 8. HALAL PRODUCTION REQUIREMENTS FOR FISH AND SEAFOOD
- 9. HALAL PRODUCTION REQUIREMENTS FOR CEREAL AND CONFECTIONARY
- 10. HALAL PRODUCTION REQUIREMENTS FOR NUTRITIONAL FOOD SUPPLEMENTS
- 11. GELATIN IN HALAL FOOD PRODUCTION
- 12. ENZYMES IN HALAL FOOD PRODUCTION
- 13. ALCOHOL IN HALAL FOOD PRODUCTION
- 14. FOOD INGREDIENTS IN HALAL FOOD PRODUCTION
- 15. LABELING, PACKAGING, AND COATINGS FOR HALAL FOOD
- 16. BIOTECHNOLOGY AND GMO INGREDIENTS IN HALAL FOOD
- 17. ANIMAL FEED AND HALAL FOOD
- 18. COMPARISON OF KOSHER, HALAL, AND VEGETERIAN
- 19. HOW TO GET HALAL CERTIFIED
- APPENDIX A
- APPENDIX B
- APPENDIX C
- APPENDIX D
- APPENDIX E
- APPENDIX F
- APPENDIX G
- APPENDIX H
- APPENDIX I
- APPENDIX J
- APPENDIX K
- APPENDIX L
- APPENDIX M
- APPENDIX N
- INDEX