Differentiation of pork from beef, chicken, mutton and chevon according to their primary amino acids content for halal authentication pdf

openmaktaba.com-009509 - THE INFLUENCE OF HALAL TOURISM DESTINATION BRANDING ON VISITORS' SATISFACTION AND REVISIT INTENTION (A Study of Domestic Tourist in Lombok, West Nusa Tenggara)

Book Title:	Differentiation of pork from beef, chicken, mutton and chevon according to their primary amino acids content for halal authentication
Book Author:	Che Man Yaakob B, Farjam Abdoreza Soleimani, Jorfi Ramin, Kashiani Pedram, Mat Hashim Dzulkifly B, Mustafa Shuhaimi, Nateghi Leila, Sazili Awis Q
Book Category:	Articles – Halal
Book Type:	PDF Article
Book Pages:	7
PDF Size:	0.13 Mb(s)
Article Date:	Thursday, December 17, 2015
Book Views:
Post Date:	31/07/2023
Language:	English
Read Online:	Read PDF Book Online
PDF Download:	Click to Download the PDF

Differentiation of pork from beef, chicken, mutton and chevon according to their primary amino acids content for halal authentication

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