Critical control points and critical limits for industrial scale Halal poultry meat production

• المؤلفون الرئيسيون: Rahman, Mohammad Tariqur, Shahdan, Intan Azura
• التنسيق: Conference or Workshop Item
• اللغة: English
• منشور في: 2014
• الموضوعات: Q Science (General)
• الوصول للمادة أونلاين: http://irep.iium.edu.my/35689/1/tariqur2.pdf; http://irep.iium.edu.my/35689/; http://www.bruneihalal.gov.bn/detailed-programme.php

Government and non-government organizations in different countries are involved in certification of the halal (Arabic: lawful) status of products. Criteria to label a product as halal may vary depending on the predominant schools of thought of a country or nation. For instance, while water bath stun...