Halal cookery / (Record no. 5778)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 02864nam a22002777a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | NU |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250421130159.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 250421b ph ||||| |||| 00| 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 978-1-98468-012-9 |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | NU FAIRVIEW |
| Transcribing agency | NU FAIRVIEW |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | TX 725 T47 2023 |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | 3G E-Learning, |
| Dates associated with a name | author. |
| 245 ## - TITLE STATEMENT | |
| Title | Halal cookery / |
| Statement of responsibility, etc. | 3G E-Learning. |
| 250 ## - EDITION STATEMENT | |
| Edition statement | Second edition. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | New York, NY : |
| Name of publisher, distributor, etc. | 3G E-Learning LLC, |
| Date of publication, distribution, etc. | c2023. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | xiii, 303 pages : |
| Other physical details | illustrations (chiefly color) ; |
| Dimensions | 26 cm. |
| 365 ## - TRADE PRICE | |
| Price amount | 3500.00 |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Include index. |
| 505 ## - FORMATTED CONTENTS NOTE | |
| Formatted contents note | Introduction. -- Chapter 1 : Halal food laws and regulation. -- Chapter 2 : Halal food requirement for meat and poultry. -- Chapter 3 : Halal production for dairy products. -- Chapter 4 : Halal production in fish and seafood. -- Chapter 5 : Gelatin in halal food. -- Chapter 6 : Alcohol in halal food production. -- Chapter 7 : Labeling and packaging for halal food. -- Index. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | "The word halal in Arabic means permitted or lawful. It is used to reference any behavior or object that is permitted under Islamic law. Therefore, halal foods are foods that are allowed to be consumed under Islamic dietary guidelines. The foods that are not permitted are called haram, meaning "forbidden" in Arabic. Halal foods are generally associated with Muslims and others who follow a Muslim diet. Halal certification is a must-have requirement to import food products into Muslim countries. By displaying the logo of Halal on meat or meat products, it refers to meat which has been slaughtered according to the rules of the Quran and Sunnah and is thus permitted for consumption by Muslims and others. The industry recognizes that Halal food products should be certified by Halal in order to gain access to the global food market. Industry players in both the food and non-food sectors must ensure that their goods are halal and that halal values are integrated into their manufacturing processes. This includes best halal practices for food industry producers. It provides an intensive knowledge of the overall best halal practices for manufacturers to produce.high-quality halal products for the ever-expanding global halal food market.Recontain sever chapters. The text is revised chapter by chapter basis and new chapters are added in this edition. For aulinagarteood plocessag students in today's world, halal food preparation and packaging may become a vital skill. In this book, you wittknow this concept and see what halal cooking ile pieviding a hassle-free halal experience, this book is designed with the most popular dishes for Muslims by using Halal meat and proper ingredients."-- |
| Expansion of summary note | Back cover. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Source of heading or term | HALAL FOOD. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Source of heading or term | ISLAMIC COOKING. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Source of heading or term | COOKING |
| General subdivision | ISLAMIC COUNTRIES. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Source of heading or term | COOKING, MIDDLE EASTERN. |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | |
| Koha item type | Books |
| Suppress in OPAC | No |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Collection code | Home library | Current library | Shelving location | Date acquired | Source of acquisition | Cost, normal purchase price | Full call number | Barcode | Date last seen | Price effective from | Koha item type | Public note |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| School of Tourism and Hospitality Management | NU Fairview College LRC | NU Fairview College LRC | General Circulation | 04/21/2025 | Purchased | 3500.00 | GC TX 725 T47 2023 | NUFAI000004989 | 04/21/2025 | 04/21/2025 | Books | Hospitality Management |
