Daging kultur konsep, sejarah dan hukum Islam

QR Code

Daging kultur konsep, sejarah dan hukum Islam

Bibliographic Details
Main Authors:	Mohammad Naqib Hamdan (Author), Mohd Anuar Ramli (Author)
Format:	Book
Language:	Malay
Published:	Kuala Lumpur, Malaysia IKIM c2019
Subjects:	Halal food Meat industry and trade Meat substitutes Meat > Religious aspects > Islam Muslims > Dietary law

Similar Items

Advanced technologies for meat processing
by: Toldra, Fidel
Published: (2006)

Handbook of meat and meat processing
by: Aalhues, J. L., et al.
Published: (2012)

Advances in Meat Processing Technologies
by: Kalschne, Daneysa L., et al.
Published: (2020)

Lauk daging
by: Winata, Mary, et al.
Published: (2000)

Safety of meat and processed meat editeor Fidel Toldra
by: Toldra, Fidel
Published: (2009)

Practical handbook on meat science and technology
by: Sahoo, Jhari, et al.
Published: (2016)

Senangnya memasak...daging
by: Hanieliza Chef
Published: (2010)

Meat processing improving quality
by: Kerry, John 1943-, et al.
Published: (2002)

Principles of meat technology
by: Singh, V. P.
Published: (2011)

Lawrie's meat science, eight edition
by: Lawrie, R. A. [ (Ralston Andrew)]
Published: (2017)

Meat science an introductory text
by: Warriss, P. D.
Published: (2010)

Emerging technologies in meat processing production, processing and technology
Published: (2016)

Game meat hygiene in focus microbiology, epidemiology, risk analysis and quality assurance
by: Paulsen, P.
Published: (2011)

The art of beef cutting a meat professional's guide to butchering and merchandising
by: Underly, Kari
Published: (2011)

Camel meat and meat products
by: Kadim, I. T. (Isam T.)
Published: (2012)

Microbiology handbook Meat products
by: Fernandes, Rhea
Published: (2009)

Goat meat production and quality
by: Kadim, I. T. (Isam T.), et al.
Published: (2011)

Handbook of meat processing
by: Toldra, Fidel
Published: (2010)

مرشد فحص اللحوم في المناطق المدارية
by: Mitchell, J. R.

Lawrie's Meat Science
Published: (2023)

Soy protein and formulated meat products
by: Hoogenkamp, Henk W.
Published: (2005)

Halal : all that you need to know
by: Yumi Zuhanis Has-Yun Hashim
Published: (2013)

Goat meat production & quality
Published: (2012)

1 mince mix 50 dinners
by: Doeser, Linda
Published: (2011)

Qualitative aspects of goat meat including processing, storage and organoleptic factors
by: Ibarra, Perlito I.
Published: (1987)

Smoking fish vs meat : The best recipes of smoked food, unique recipes for unique BBQ
by: Jones. Adam
Published: (2017)

Processed meats improving safety, nutrition and quality
by: Kerry, J. F., et al.
Published: (2011)

Safety analysis of foods of animal origin
by: Toldra, Fidel
Published: (2011)

الاسرار الطبية والاحكام الفقهية في تحريم الخنزير
by: بار، محمد علي, et al.
Published: (1986)

انعكاسات لحم الخنزير علي الصحة
by: ركفاق، هاينس هايزش
Published: (1988)

HACCP in the meat industry
by: Brown, Martyn
Published: (2000)

دليل تقنية منتجات اللحوم
by: Ranken, Michael D.

Microbiological analysis of red meat, poultry and eggs
by: Mead, G. C.
Published: (2007)

Good meat : the complete guide to sourcing and cooking sustainable meat
by: Krasner, Deborah
Published: (2010)

The halal food handbook
Published: (2020)

Smokehouse handbook comprehensive techniques & specialty recipes for smoking meat, fish & vegateble
by: Levin, Jake
Published: (2019)

Penjenamaan halal : satu paradigma baru
by: Mohd Norrizzuddin Nooh
Published: (2007)

Halal lagi baik ketahui kandungan makanan anda
by: Sahilah Abd. Mutalib Prof. Madya, Dr
Published: (2020)

Handbook of muscle foods analysis
by: Toldra, Fidel
Published: (2009)

Halal & haram dalam pemakanan
by: Muhammad Uqbah An Nafiq
Published: (2000)