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20250819125357.0 |
| 008 |
241216s2023 sz eng |
| 020 |
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|a 9783031414589
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| 040 |
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|a UniSZA
|e rda
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| 050 |
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|a TP370
|b .H35 2023
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| 090 |
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|a TP370
|b .H35 2023
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| 245 |
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|a Halal and kosher food :
|b Integration of quality and safety for global market trends
|c edited by Osman Ahmed Osman, Abdel Moneim Elhadi Sulieman
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| 264 |
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1 |
|a Cham,Switzerland :
|b Springer
|c ©2023
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| 264 |
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4 |
|c ©2023
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| 300 |
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|a xxi, 411 pages :
|b illustrations (chiefly color) ;
|c 23 cm.
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| 336 |
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|a text
|2 rdacontent
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| 337 |
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|a unmediated
|2 rdamedia
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| 338 |
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|a volume
|2 rdacarrier
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| 504 |
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|a Includes bibliographical references and index (pages 409-411)
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| 505 |
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|a 1. The importance of halal food and its legality in both islamic and non-islamic communities around the world -- 2. Dilemma and concepts of halal-safe food -- 3. Metrology's importance and application in the halal food assurance system -- 4. Concept and significant of the halal traceability system -- 5. Kosher and halal food dissimilarities and challenges in accessing international markets -- 6. One health-new approach towards halal food safety -- 7. Laborotary methods for authenticating the conformity of halal foods -- 8. MOdels for risk analysis applicable to halal food products -- 9. Halal and kosher slaughter procedures in livestock and poultry -- 10. The origins,usage,and production methods of halal and kosher gelatin -- 11. Fraud on halal food:principles,quality challenges,and safety concerns -- 12. Standards and their applications to the production,manufacture, and storage of halal food -- 13. Fermentation technique used to enhance the quality of halal food products -- 14. Principles and techniques of sensory evaluation for assessing the quality of halalfoods -- 15. Good practices:conception and implementation through the halal food supply chain
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| 650 |
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|a Food industry and trade
|x Quality control
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| 650 |
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|a Halal food industry
|x Marketing
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| 650 |
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|a Kosher food industry
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| 700 |
1 |
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|a Osman, Osman Ahmed ,
|e editor
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| 700 |
1 |
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|a Sulieman, Abdel Moneim ,
|e editor
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| 999 |
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|a 1000187379
|b Red Spot
|c OPEN SHELF (30 DAYS)
|e Tembila Campus
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| 999 |
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|a 1000187380
|b Book
|c OPEN SHELF (30 DAYS)
|e Tembila Campus
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| 999 |
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|a 1000187381
|b Book
|c OPEN SHELF (30 DAYS)
|e Tembila Campus
|