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| 001 |
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| 008 |
241117s2021 enk eng |
| 020 |
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|a 9780367625870
|
| 040 |
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|a UniSZA
|e rda
|
| 050 |
0 |
0 |
|a HD9334.A2
|b T54 2021
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| 090 |
0 |
0 |
|a HD9334.A2
|b T54 2021
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| 100 |
1 |
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|a Tieman, Marco
|e author
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| 245 |
0 |
0 |
|a Halal business management
|b a guide to achieving halal excellence
|c Marco Tieman
|
| 264 |
|
1 |
|a New York
|b Routledge
|c ©2020
|
| 264 |
|
4 |
|c ©2020
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| 300 |
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|a xx, 206 pages
|b illustrations
|c 20 cm
|
| 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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| 650 |
|
0 |
|a Halal food industry
|x Management
|
| 650 |
|
0 |
|a Halal food industry
|x Marketing
|
| 999 |
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|a 1000187129
|b Book
|c OPEN SHELF (30 DAYS)
|e Gong Badak Campus
|
| 999 |
|
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|a 1000187130
|b Book
|c OPEN SHELF (30 DAYS)
|e Gong Badak Campus
|
| 999 |
|
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|a 1000187131
|b Red Spot
|c OPEN SHELF (30 DAYS)
|e Gong Badak Campus
|