Knowing your halal food ingredients (adulteration and istihalah)

• 第一著者: Jamaludin, Mohammad Aizat
• フォーマット: Conference or Workshop Item
• 言語: English; English
• 出版事項: 2019
• 主題: BP190.5 Islamization of Knowledge; Q128 Islam and Science; TP368 Food processing and manufacture; TX341 Nutrition. Foods and food supply; TX901 Hotels, clubs, restaurants, etc. Food service
• オンライン･アクセス: http://irep.iium.edu.my/71577/1/Slide%20Presentation%20-%20IHTCDP%202019%20Edited%202.pdf; http://irep.iium.edu.my/71577/7/71577_Knowing%20your%20Halal%20food%20-%20tentative.pdf; http://irep.iium.edu.my/71577/; http://www.globalhalalsummit.my/ihtcdp/

1. Quran on Halalan Tayyiban 2. Principles of Halal due to Adulteration 3. Classification of Haram Materials in Quran 4. What is Adulteration? 5. Issues on Adulteration 6. Alternative Reference Sources in Determination of Halal and Haram 7. What is Istihalah? 8. Component in Istihalah 9...