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Introduction | |
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References | |
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Halal Food Laws and Regulations | |
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Principles Regarding Permissibility of Foods | |
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Halal and Haram | |
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Basis for the Prohibitions | |
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How Does One Translate Major Prohibitions into Practice in Today's Industrial Environment? | |
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References | |
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General Guidelines for Halal Food Production | |
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Meat and Poultry | |
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Fish and Seafood | |
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Milk and Eggs | |
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Plant and Vegetable Materials | |
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Food Ingredients | |
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Sanitation | |
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Specific Halal Guidelines | |
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State Halal Laws | |
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References | |
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International and Domestic Trade in Halal Products | |
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Halal Markets and Demographics | |
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U.S. Halal Market | |
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Global Halal Market | |
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References | |
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Import Requirements for Different Countries | |
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Introduction | |
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Malaysia | |
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Singapore | |
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Indonesia | |
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Middle East Countries | |
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South Asia | |
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Other Countries | |
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Review of the Halal Food Industry | |
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Reference | |
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Halal Production Requirements for Meat and Poultry | |
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Methods of Slaughtering for Meat and Poultry | |
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Halal Control Points for Slaughterhouses | |
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Halal Requirements for Boning Rooms | |
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Halal Requirements for Cold Stores | |
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Further Processed Meat Items | |
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Industrial Halal Slaughter (Dhabh) Procedure | |
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Industrial Halal Procedure for Mechanical Slaughter of Poultry | |
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References | |
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Halal Production Requirements for Dairy Products | |
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Milk in the Quran | |
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Milk: Whole, Low-Fat, Skim, and Flavored | |
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Cream, Half and Half, and Butter | |
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Dry Milk Powder and Nonfat Dry Milk Powder | |
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Cheeses | |
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Whey, Whey Protein Concentrate, Whey Protein Isolate, and Lactose | |
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Cultured Milk, Sour Cream, and Yogurt | |
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Ice Creams and Frozen Desserts | |
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Flavors and Enzyme-Modified Products | |
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Halal Control Points in Cheese Making | |
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References | |
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Halal Production Requirements for Fish and Seafood | |
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Requirements for Slaughtering or Killing Fish and Seafood | |
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General Guidelines for Processing Fish and Seafood | |
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Further Processed Products | |
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Food Ingredients and Flavors | |
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Imitation Seafood Products | |
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References | |
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Halal Production Requirements for Cereal and Confectionary | |
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Product Types | |
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Halal Control Points (HCPs) in Breadmaking | |
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References | |
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Halal Production Requirements for Nutritional Food Supplements | |
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Ingredients to Watch | |
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Types of Products | |
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References | |
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Gelatin in Halal Food Production | |
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Status of Gelatin in Islam | |
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Sources of Gelatin | |
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Production of Halal Gelatin | |
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Vegetable Substitutes for Gelatin | |
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Uses of Halal Gelatin | |
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Control Points in Halal Gelatin Production | |
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References | |
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Enzymes in Halal Food Production | |
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Uses of Enzymes in Food | |
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Classification of Enzymes | |
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Bioengineered Enzymes | |
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Halal Control Points in Enzyme Production | |
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Halal Control Points for a Conventional Process for Extracting Enzymes from Animal Organs | |
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Halal Control Points for Enzyme Production in a Conventional Fermentation Process | |
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To Label or Not to Label Enzymes | |
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References | |
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Alcohol in Halal Food Production | |
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Major Categories of Alcoholic Beverages | |
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Why Alcohol Is Prohibited for Muslims | |
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References | |
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Food Ingredients in Halal Food Production | |
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Bacon Bits | |
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Amino Acids | |
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Civet Oil | |
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Liquor | |
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Liquor and Wine Extracts | |
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Fusel Oil Derivatives | |
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Encapsulation Materials | |
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Production of Vinegar from Alcohol | |
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Minor Ingredients | |
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Manufacturing of Food Products | |
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Spices and Seasoning Blends | |
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Condiments, Dressings, and Sauces | |
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Batters, Breadings, and Breadcrumbs | |
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Flavorings | |
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Cheese Flavors | |
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Meat Flavors | |
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Smoke Flavors and Grill Flavors | |
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Colorants | |
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Curing Agents | |
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Coatings | |
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Dairy Ingredients | |
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References | |
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Labeling, Packaging, and Coatings for Halal Food | |
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Labeling Products for the Muslim Market | |
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Labels and Printing on Food | |
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Packaging the Food in a Halal Environment | |
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Packaging Materials and Containers | |
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Edible Coating and Edible Films | |
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References | |
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Biotechnology and GMO Ingredients in Halal Food | |
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References | |
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Animal Feed and Halal Food | |
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References | |
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Comparison of Kosher, Halal, and Vegetarian | |
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Meat of Animals Killed by the Ahlul Kitab | |
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Kosher Laws | |
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Halal Laws | |
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Kosher Dietary Laws | |
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Halal Dietary Laws | |
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Kosher and Halal | |
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Vegetarianism | |
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Comparison of Kosher, Halal, and Vegetarian | |
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References | |
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How to Get Halal Certified | |
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What Is a Halal Certificate? | |
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Types of Halal Certificates | |
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Duration of the Certificate | |
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Who Is Authorized to Issue Halal Certificates? | |
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Which Products Can Be Certified? | |
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Halal Certification Process | |
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Steps Involved in Halal Certification | |
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Use of Halal Markings | |
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References | |
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Codex Alimentarius | |
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[Halal Industrial Production Standards] | |
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Malaysian General Guidelines on the Slaughtering of Animals and the Preparation and Handling of Halal Food | |
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Singapore's Halal Regulations and Import Requirements | |
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New Jersey Halal Food Laws | |
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Illinois Halal Food Laws | |
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Minnesota Halal Food Laws | |
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California Halal Food Laws | |
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Michigan Halal Food Laws | |
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Export Requirements for Various Countries | |
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Recommended Ritual Slaughter Guidelines | |
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Key Terminology from Other Languages | |
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E-Numbered Ingredients | |
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Halal Status for Ingredients | |
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Index | |