The development of control points for halal poultry slaughtering with special reference to water bath electrical stunning /
Over the last 10 years, contemporary guidelines for halal meat production have emerged. However, the available guidelines emphasised mostly on slaughtering i.e., neck cutting, and lack in (i) depth analyses based on the Qur'an and the Ahadith on the events of the industrial scale halal meat pr...
محفوظ في:
| المؤلف الرئيسي: | |
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| التنسيق: | أطروحة |
| اللغة: | English |
| منشور في: |
Kuantan, Pahang :
Kulliyyah of Science, International Islamic University Malaysia,
2015
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| الموضوعات: | |
| الوصول للمادة أونلاين: | Click here to view 1st 24 pages of the thesis. Members can view fulltext at the specified PCs in the library. |
| الوسوم: |
إضافة وسم
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