1. My Scholar, Digital Library Repository, Universiti Malaysia Kelantan
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  3. Faculty of Hospitality, Tourism and Wellness - Other Publication
Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/5452
DC FieldValueLanguage
dc.contributor.authorSiti Zamanira Mat Zaiben_US
dc.contributor.authorNurul Hafizah Mohd Yasinen_US
dc.contributor.authorNurnaddia Nordinen_US
dc.contributor.authorNurHaiza Nordinen_US
dc.contributor.authorNik Noorhazila Nik Muden_US
dc.date.accessioned2024-01-04T03:48:49Z-
dc.date.available2024-01-04T03:48:49Z-
dc.date.issued2023-10-
dc.identifier.issn2948-5037-
dc.identifier.urihttp://hdl.handle.net/123456789/5452-
dc.descriptionOthersen_US
dc.description.abstractAs highlighted by Malaysia’s halal certification, halal encompasses all facets of sanitation, health, and protection, including the supply chain in line with the definition of halalan thoyyiban (halal with purity).en_US
dc.publisherCAKNAWAN FKPen_US
dc.relation.ispartofCaknawanen_US
dc.subjectHalalen_US
dc.titleThe Concept of the Halal Industryen_US
dc.typeNationalen_US
dc.volume2(6)en_US
dc.description.typeArticle in Magazine/Newsletter/Bulletin/Newspaperen_US
item.grantfulltextopen-
item.openairetypeNational-
item.fulltextWith Fulltext-
crisitem.author.deptUNIVERSITI MALAYSIA KELANTAN-
crisitem.author.deptUniversiti Malaysia Kelantan (UMK)-
Appears in Collections:Faculty of Hospitality, Tourism and Wellness - Other Publication
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