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Books on the topic 'Halal food industry'

Author: Grafiati

Published: 4 June 2021

Last updated: 28 July 2024

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1

Rahman, Russly Abdul, and Nurdeng Deuraseh. Isu halal kontemporari. Serdang: Penerbit Universiti Putra Malaysia, 2014.

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2

Yusof, Nerina Raja. Halal foods in the global retail industry. Serdang, Selangor Darul Ehsan: Universiti Putra Malaysia Press, 2013.

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3

Malaysia), Seminar Keusahawanan Islam (2007 Universiti Sains Islam. Penjenamaan halal: Satu paradigma baru. Bandar Baru Nilai, Negeri Sembilan: Universiti Sains Islam Malaysia, 2007.

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4

Rahman, Lokman Ab. Isu halal: Tiada penghujung. Bukit Katil, Melaka: Alambaca & PKPU, JAKIM, 2009.

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5

Khana Kammakān Klāng ʻItsalām hǣng Prathēt Thai, ed. Thailand halal directory 2010-2011. Bangkok: Halal Standard Institute of Thailand, Central Islamic Committee of Thailand, 2009.

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6

Kerajaan, Brunei Jabatan Mufti, ed. Issues on halal products. [Bandar Seri Begawan]: State Mufti's Office, Prime Minister's Office, 2007.

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7

Lembaga Pengkajian Pangan, Obat-obatan dan Kosmetika (Majelis Ulama Indonesia). Requirements of halal certification: HAS 23000. [Jakarta]: Lembaga Pengkajian Pangan, Obat-Obatan dan Kosmetika, Majelis Ulama Indonesia, 2012.

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8

Indonesia, Majelis Ulama. Himpunan fatwa halal Majelis Ulama Indonesia. [Jakarta]: Direktorat Urusan Agama Islam dan Pembinaan Syariah, Direktorat Jenderal Bimbingan Masyarakat Islam, Kementrian Agama R.I., 2011.

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9

Lembaga Pengkajian Pangan, Obat-obatan dan Kosmetika (Majelis Ulama Indonesia). Requirements of halal food material: HAS 23201. [Jakarta]: Lembaga Pengkajian Pangan, Obat-Obatan dan Kosmetika, Majelis Ulama Indonesia, 2012.

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10

Turin, Michel. Halal à tous les étals. Paris: Calmann-Lévy, 2013.

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11

Lembaga Pengkajian Pangan, Obat-obatan dan Kosmetika (Majelis Ulama Indonesia). General guidelines of halal assurance system. 5th ed. [Jakarta]: Assessment Institute for Foods, Drugs, and Cosmetics, Indonesian Council of Ulama, 2010.

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12

Rahman, Lokman Ab. Halal products: Consumerism, technology, and procedures. Bukit Palah, Melaka: Islamic Dept. of Melaka & Islamic Council of Melaka, Malaysia, 2001.

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13

Nazırlı, M. Vehbi. Han Vakfı helal belgelendirme sistemi: SMIIC Helal gıda rehberi ve helal belgelendirme standartları : Türk Helal Akreditasyon Kurumu. Ulus, Ankara: Han Vakfı Yayınları, 2017.

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14

Susanto, Burhanuddin. Pemikiran hukum: Perlindungan konsumen & sertifikasi halal. Malang: UIN-Maliki Press, 2011.

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15

Le marché de la viande halal: Évolutions, enjeux et perspectives. Paris, France: Harmattan, 2006.

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16

Hasan, K. N. Sofyan. Sertifikasi halal dalam hukum positif: Regulasi dan implementasi di Indonesia. Sleman, Yogyakarta: Aswaja Pressindo, 2014.

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17

Halal food: Potential in the Sudan through science and development. Khartoum: Currency Printing Press, 2009.

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18

Girindra, Aisjah. Dari sertifikasi menuju labelisasi halal: LPPOM MUI. [Jakarta]: Pustaka Jurnal Halal, 2008.

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19

Certification of halal meat in the UK. Cambridge: HRH Prince Alwaleed Bin Talal Centre of Islamic Studies, University of Cambridge, 2010.

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20

The halal frontier: Muslim consumers in a globalized market. New York: Palgrave Macmillan, 2011.

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21

Lembaga Pengkajian Pangan, Obat-obatan dan Kosmetika (Majelis Ulama Indonesia). Guidelines of halal assurance system criteria on slaughterhouses: HAS 23103. [Jakarta]: Lembaga Pengkajian Pangan, Obat-Obatan dan Kosmetika, Majelis Ulama Indonesia, 2012.

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22

Thailand. Saphā Nitibanyat hǣng Chāt. Khana Kammāthikān Kānkhumkhrō̜ng Phūbō̜riphōk. Khana ʻAnukammāthikān Kitčhakān ʻĀhān Hālān. Rāingān kānphičhāranā sưksā rư̄ang rāng phrarātchabanyat kānbō̜rihān kitčhakān Hālān, Phō̜. Sō̜.--. Bangkok, Thailand]: Samnak Kammāthikān 3, Samnakngān Lēkhāthikān Wutthi Saphā Patibat Nāthī Samnakngān Lēkhāthikān Saphā Nitibanyat hǣng Chāt, 2008.

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23

Riaz, Mian N., and Muhammad M. Chaudry. Halal Food Production. Taylor & Francis Group, 2003.

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24

Riaz, Mian N., and Muhammad M. Chaudry. Halal Food Production. Taylor & Francis Group, 2003.

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25

Riaz, Mian N., and Muhammad M. Chaudry. Halal Food Production. Taylor & Francis Group, 2003.

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26

Riaz, Mian N., and Muhammad M. Chaudry. Halal Food Production. Taylor & Francis Group, 2003.

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27

Riaz, Mian N., and Muhammad M. Chaudry. Halal Food Production. Taylor & Francis Group, 2003.

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28

Riaz, Mian N., and Muhammad M. Chaudry. Halal Food Production. CRC, 2003.

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29

Riaz, Mian N., and Muhammad M. Chaudry. Halal Food Production. Taylor & Francis Group, 2003.

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30

Armanios, Febe, and Bogac Ergene. Halal Food: A History. Oxford University Press, Incorporated, 2020.

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31

Halal Food: A History. Oxford University Press, 2018.

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32

Riaz, Mian N., and Muhammad M. Chaudry. Handbook of Halal Food Production. Taylor & Francis Group, 2018.

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33

Riaz, Mian N., and Muhammad M. Chaudry. Handbook of Halal Food Production. Taylor & Francis Group, 2018.

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34

Riaz, Mian N., and Muhammad M. Chaudry. Handbook of Halal Food Production. Taylor & Francis Group, 2018.

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35

Riaz, Mian N., and Muhammad M. Chaudry. Handbook of Halal Food Production. Taylor & Francis Group, 2018.

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36

Riaz, Mian N., and Muhammad M. Chaudry. Handbook of Halal Food Production. Taylor & Francis Group, 2018.

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37

Halal guide book: Guide for food producers. Petaling Jaya, Selangor, Malaysia: Halal Industry Development Corporation (HDC), 2010.

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38

Fischer, Johan, and John Lever. Kosher and Halal Business Compliance. Taylor & Francis Group, 2018.

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39

Kosher and Halal Business Compliance. Taylor & Francis Group, 2018.

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40

Kosher and Halal Business Compliance. Taylor & Francis Group, 2018.

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41

Vérités sur la viande halal. Paris: Godefroy de Bouillon, 2014.

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42

From Niche to Mainstream: Halal Goes Global. International Trade Centre, 2015.

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43

Fischer, Johan, and John Lever. Religion, Regulation, Consumption: Globalising Kosher and Halal Markets. Manchester University Press, 2018.

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44

Fischer, Johan, and John Lever. Religion, Regulation, Consumption: Globalising Kosher and Halal Markets. Manchester University Press, 2018.

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45

Tieman, Marco. Halal Business Management. Taylor & Francis Group, 2020.

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46

Tieman, Marco. Halal Business Management: A Guide to Achieving Halal Excellence. Taylor & Francis Group, 2020.

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47

Tieman, Marco. Halal Business Management: A Guide to Achieving Halal Excellence. Taylor & Francis Group, 2020.

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48

Tieman, Marco. Halal Business Management: A Guide to Achieving Halal Excellence. Taylor & Francis Group, 2020.

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49

Halal Business Management: A Guide to Achieving Halal Excellence. Taylor & Francis Group, 2020.

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50

Kamali, Mohammad Hashim. Shariah and the Halal Industry. Oxford University Press, 2021. http://dx.doi.org/10.1093/oso/9780197538616.001.0001.

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Abstract:

This book expounds the rules of shariah relating to lawful and unlawful in food and beverages, and how they are manifested in halal industry practices and markets. In addition to a concise presentation of the scholastic treatment of the rules of halal and its opposite, the haram in shariah, the book also familiarizes the reader with how they were formed and what are the basic tools by which the rules of shariah may be adjusted through fresh interpretation (i.e., ijtihad) so that they may respond to new developments. Part I, “Shariah Perspectives,” occupies about two-thirds of the book, whereas the other two parts cover halal developments in Malaysia and a select number of other countries. There is also a review of the roles of culture and what may be customarily considered as harmful and unclean, as well as a brief history of meat eating.

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