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Halal Food Production

by

Halal Food Production Cover

 

Synopses & Reviews

Publisher Comments:

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 Food Production answers this need by summarizing the fundamentals of Halal food production, serving as a valuable reference for food scientists, food manufacturers, and other food industry professionals. This text delivers a wealth of information about Halal food laws and regulations, guidelines for food production, domestic and international food markets, and trade and import requirements for various countries. Both authors are food scientists who have practical experience in Halal food requirements and Halal certification.For persons targeting the Halal food market for the first time, this book is particularly valuable, providing understanding of how to properly select, process, and deliver foods. In light of the increasing worldwide demand for Halal food service, branded packaged food, and direct-marketed items, this volume is more than an expert academic resource, it is a beneficial tool for developing new and promising revenue streams.

Synopsis:

This book summarizes the fundamentals of Halal food production, serving as a valuable reference for food scientists, food manufacturers, and other food industry professionals. It describes Halal food laws and regulations, guidelines for food production, domestic and international food markets, and trade and import requirements for various countries. The book also details how to properly select, process and deliver foods. Both authors are food scientists who have practical experience in Halal food requirements and Halal certification. In light of the increasing worldwide demand for Halal food this volume is both an expert resource and a beneficial tool for developing new and promising revenue streams.

Table of Contents

Halal food laws and regulations — General guidelines for Halal food production — International and domestic trade in Halal products — Import requirements for different countries — Halal production requirements for meat and poultry — Halal production requirements for dairy products — Halal production requirements for fish and seafood — Halal production requirements for cereal and confectionary — Halal production requirements for nutritional food supplements — Gelatin in Halal food production — Enzymes in Halal food production — Alcohol in Halal food production — Food ingredients in Halal food production — Labeling, packaging, and coatings for Halal food — Biotechnology and GMO ingredients in Halal food — Animal feed and Halal food — Comparison of Kosher, Halal, and vegetarian — How to get Halal certified.

Product Details

ISBN:
9780203490082
Publisher:
CRC Press
Subject:
Science : General
Author:
Riaz, Mian N.
Author:
Mian N. Riaz
Author:
Muhammad M. Chaudry
Author:
Chaudry, Muhammad M.
Subject:
General
Subject:
Islam - General
Subject:
Food industry and trade
Subject:
Food Science
Subject:
Science Reference-Technology
Subject:
main_subject
Subject:
all_subjects
Publication Date:
October 2003
Binding:
eBooks
Language:
English

Related Subjects

Cooking and Food » General
Reference » Science Reference » General
Reference » Science Reference » Technology
Religion » Islam » General
Science and Mathematics » Agriculture » General

Halal Food Production
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$ In Stock
Product details pages Taylor & Francis - English 9780203490082 Reviews:
"Synopsis" by , This book summarizes the fundamentals of Halal food production, serving as a valuable reference for food scientists, food manufacturers, and other food industry professionals. It describes Halal food laws and regulations, guidelines for food production, domestic and international food markets, and trade and import requirements for various countries. The book also details how to properly select, process and deliver foods. Both authors are food scientists who have practical experience in Halal food requirements and Halal certification. In light of the increasing worldwide demand for Halal food this volume is both an expert resource and a beneficial tool for developing new and promising revenue streams.
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