Intervention of Knowledge of Materials that Have Halal Critical Points, on Methods of Material Selection and Control of Food Technology Practices for UNNES Culinary Students / M Ansori

By:

M Ansori [author]

Material type: Text

Text[No place] : Atlantis Press, 2024Description: 1 online resource, 8 pagesContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

LOC classification:

JART 003702

Online resources:

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Item type	Current library	Collection	Call number	Status	Date due	Barcode
Articles	Halal Development Corporation Library Open Shelves	Non-fiction	JART 003702 (Browse shelf(Opens below))	Available

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Previous	jakim BP184.98 .J25 2013 Malaysia halal industry diretory 2013 : the definitive guide to halal producers, suppliers and certification in Malaysia /	jakim BP184.98 .J25 2013 Malaysia halal industry diretory 2013 : the definitive guide to halal producers, suppliers and certification in Malaysia /	jakim T334 .M35 2012 Konvensyen penguatkuasaan Halal Malaysia peringkat kebangsaan 2013 : perintah perihal dagangan (tarif Halal) 2011 = trade descriptions (defination of Halal (order 2011, [hingga 29 Februari 2012].	JART 003702 Intervention of Knowledge of Materials that Have Halal Critical Points, on Methods of Material Selection and Control of Food Technology Practices for UNNES Culinary Students /	JART 003703 Optimizing the Potential Strategy of West Sumatra Tourism Destinations Towards the Leading Halal Tourism Destinations in Indonesia /	JART 003704 Potential Role Analysis of Halal Certification Facilitation and Tangerang Emas Program Activation to Increase Culinary Micro Business Income in Tangerang City /	JART 003705 Strategies for Halal Industry Development Through Strengthening Global Competitive Halal MSMEs of Tasikmalaya Municipality /	Next

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