Theoretical concept of Istihalah in gelatine application: A review
This paper will appraise the literature regarding Istihalah theory in gelatine application according to Islamic perspectives. With the development of food technology, variety of food additives have been produced and become issues due to the non-halal raw material being used. One of the examples is...
Saved in:
Main Authors: | , , |
---|---|
格式: | Article |
語言: | English |
出版: |
AL-QIYAM Centre for Scientific Research and Studies
2020
|
主題: | |
在線閱讀: | http://umpir.ump.edu.my/id/eprint/28677/1/Theoretical%20concept%20of%20Istihalah%20in%20gelatine.pdf http://umpir.ump.edu.my/id/eprint/28677/ http://journal.al-qiyam.net/index.php/my1/article/view/74 |
標簽: |
添加標簽
沒有標簽, 成為第一個標記此記錄!
|