Halal Food

Authors

  • สิรกานต์ เตชะวณิช หน่วยโภชนศาสตร์คลินิก กองอายุรกรรม โรงพยาบาลพระมงกุฎเกล้า

Abstract

No available

References

Codex Alimentarius Commission (1997). General guidelines for the use of the term çHALALé. CAC/GL-24-1997.

Department of Standards Malaysia (2004). Halal food production, preparation, handling and storage general guidelines (first revision). Malaysian Standard MS

:2004.

Department of Standards Malaysia (2009). Halal food production, preparation, handling and storage general guidelines (second revision). Malaysian Standard

MS 1500:2009.

Wahab AR. (2004). Guidelines for the preparation of halal food for the Muslim consumers. AmalMerge Halal and Food Safety Institute. HALAL Guidelines for

Manufacturers (p. 1-12). Available from: http://www.halalrc.org/images/Research%20Material/Literature/halal%20Guidelines.pdf

http://www.anewlife.ca/halal-food/

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Published

2020-08-17

How to Cite

เตชะวณิช ส. (2020). Halal Food. Thai JPEN วารสารโภชนบำบัด, 26(1), 45–48. retrieved from https://he02.tci-thaijo.org/index.php/ThaiJPEN/article/view/244311

Issue

Vol. 26 No. 1 (2018): January-April 2018

Section

Brief communication

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