Religious and cultural influences on the selection of menu

• Main Authors: Jamaludin, Mohammad Aizat, Abd Rahman, Nur Diyana, Ahmad Fadzillah, Nurrulhidayah, Ramli, Mohd Anuar
• Other Authors: Md Eaqub, Ali
• Format: Book Chapter
• Language: English; English; English
• Published: Elsevier Ltd. 2018
• Subjects: BL Religion; BP170.8 Universality of Islam; BP173.2 Sources of Islam; BP173.55 Islam and nationalism; HM621 Culture; KBP174 Observances and practice of Islam
• Online Access: http://irep.iium.edu.my/80793/1/Book%20Chapter%202018%20Culture.pdf; http://irep.iium.edu.my/80793/6/80793%20-%20Preparation%20and%20processing%20of%20religious%20and%20cultural%20foods.pdf; http://irep.iium.edu.my/80793/12/80793%20-%20Preparation%20and%20processing%20TOC.pdf; http://irep.iium.edu.my/80793/; https://doi.org/10.1016/B978-0-08-101892-7.00002-X

Preparation and Processing of Religious and Cultural Foods covers the production and processing of foods from major religions, focusing on the intersection of religion, science and cultural perceptions in the production and processing of modern religious and vegetarian foods. Quality control and aut...