Halal Food Production - Riaz Mian N.; Chaudry Muhammad M. | Libro Crc Press 10/2003 - HOEPLI.it


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riaz mian n.; chaudry muhammad m. - halal food production

Halal Food Production

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Dettagli

Genere:Libro
Lingua: Inglese
Editore:

CRC Press

Pubblicazione: 10/2003
Edizione: 1° edizione





Note Editore

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.




Sommario

IntroductionHalal Food Laws and RegulationsGeneral Guidelines for Halal Food ProductionInternational and Domestic Trade in Halal ProductsImport Requirements for Different CountriesHalal Production Requirements for Meat and PoultryHalal Production Requirements for Dairy ProductsHalal Production Requirements for Fish and SeafoodHalal Production Requirements for Cereal and ConfectionaryHalal Production Requirements for Nutritional Food SupplementsGelatin in Halal Food ProductionEnzymes in Halal Food ProductionAlcohol in Halal Food ProductionFood Ingredients in Halal Food ProductionLabeling, Packaging and Coatings for Halal FoodBiotechnology and GMO Ingredients in Halal FoodAnimal Feed and Halal FoodComparison Between Kosher, Halal and VegetarianHow to Get Halal CertifiedAPPENDICESCodex AlimentariusHalal Industrial Production StandardsMalaysian General GuidelinesSingapore's Halal Regulations and Import RequirementsNew Jersey Halal LawIllinois Halal Food LawMinnesota Halal Food LawCalifornia Halal Food LawMichigan Halal Food LawExport Requirements for Various CountriesRitual Slaughter GuidelinesKey Terminology from Other LanguagesE-numbered IngredientsHalal Status of Ingredients




Trama

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.







Altre Informazioni

ISBN:

9781587160295

Condizione: Nuovo
Dimensioni: 9.25 x 6.125 in Ø 1.55 lb
Formato: Copertina rigida
Illustration Notes:22 b/w images and 14 tables
Pagine Arabe: 400






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