| 000 | 01258nam a22003251u 4500 | ||
|---|---|---|---|
| 001 | 02796 | ||
| 003 | HDC | ||
| 007 | cr bn --- | ||
| 008 | 201220p2016 my n b 10 eng | ||
| 040 | _aHDC | ||
| 100 |
_aI. A. Shahdan _9826 |
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| 245 | 0 |
_aPROCESSING AND PRODUCTS : _bDeveloping control points for halal slaughtering of poultry / _cI. A. Shahdan, J. M. Regenstein, A. S. M. Shahabuddin, and M. T. Rahman |
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| 260 |
_aKuantan, Pahang : _bDepartment of Biomedical Sciences, Faculty of Allied Health Sciences, International Islamic University Malaysia, _c2016 |
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| 300 | _a13 pages | ||
| 336 |
_atext _2rdacontent |
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| 337 |
_acomputer _2rdamedia |
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| 338 |
_aonline resource _2rdacarrier |
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| 650 |
_aHalal food _950 |
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| 650 |
_aPoultry industry, _9607 |
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| 650 |
_aPoultry slaughtering, _9828 |
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| 650 |
_aShackling, _9827 |
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| 650 |
_aWater bath stunning _9829 |
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| 700 |
_aJ. M. Regenstein, _eauthor _9830 |
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| 700 |
_aM. T. Rahman, _eauthor _9832 |
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| 700 |
_aS. M. Shahabuddin, _eauthor _9831 |
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| 856 | _zRequest full-text at [email protected] | ||
| 942 | _2lcc | ||
| 942 | _cCONP | ||
| 942 | _kCONF 000055 | ||
| 999 |
_c183 _d183 |
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