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http://dx.doi.org/10.1201/9780203490082
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Front MatterAbstract - Hi-Res PDF (233 KB) - PDF w/links (233 KB)
Chapter 1. IntroductionAbstract - Hi-Res PDF (98 KB) - PDF w/links (99 KB)
Chapter 2. Halal Food Laws and RegulationsAbstract - Hi-Res PDF (130 KB) - PDF w/links (131 KB)
Chapter 3. General Guidelines for Halal Food ProductionAbstract - Hi-Res PDF (472 KB) - PDF w/links (248 KB)
Chapter 4. International and Domestic Trade in Halal ProductsAbstract - Hi-Res PDF (334 KB) - PDF w/links (334 KB)
Chapter 5. Import Requirements for Different CountriesAbstract - Hi-Res PDF (83 KB) - PDF w/links (84 KB)
Chapter 6. Halal Production Requirements for Meat and PoultryAbstract - Hi-Res PDF (399 KB) - PDF w/links (264 KB)
Chapter 7. Halal Production Requirements for Dairy ProductsAbstract - Hi-Res PDF (436 KB) - PDF w/links (205 KB)
Chapter 8. Halal Production Requirements for Fish and SeafoodAbstract - Hi-Res PDF (93 KB) - PDF w/links (93 KB)
Chapter 9. Halal Production Requirements for Cereal and ConfectionaryAbstract - Hi-Res PDF (86 KB) - PDF w/links (87 KB)
Chapter 10. Halal Production Requirements for Nutritional Food SupplementsAbstract - Hi-Res PDF (80 KB) - PDF w/links (81 KB)
Chapter 11. Gelatin in Halal Food ProductionAbstract - Hi-Res PDF (781 KB) - PDF w/links (461 KB)
Chapter 12. Enzymes in Halal Food ProductionAbstract - Hi-Res PDF (126 KB) - PDF w/links (127 KB)
Chapter 13. Alcohol in Halal Food ProductionAbstract - Hi-Res PDF (101 KB) - PDF w/links (102 KB)
Chapter 14. Food Ingredients in Halal Food ProductionAbstract - Hi-Res PDF (82 KB) - PDF w/links (83 KB)
Chapter 15. Labeling, Packaging, and Coatings for Halal FoodAbstract - Hi-Res PDF (577 KB) - PDF w/links (253 KB)
Chapter 16. Biotechnology and GMO Ingredients in Halal FoodAbstract - Hi-Res PDF (96 KB) - PDF w/links (97 KB)
Chapter 17. Animal Feed and Halal FoodAbstract - Hi-Res PDF (102 KB) - PDF w/links (103 KB)
Chapter 18. Comparison of Kosher, Halal, and VegetarianAbstract - Hi-Res PDF (270 KB) - PDF w/links (271 KB)
Chapter 19. How to Get Halal CertifiedAbstract - Hi-Res PDF (666 KB) - PDF w/links (398 KB)
AppendixA. Codex AlimentariusAbstract - Hi-Res PDF (76 KB) - PDF w/links (77 KB)
AppendixB. C. Meat and Poultry - Dhabiha HalalAbstract - Hi-Res PDF (225 KB) - PDF w/links (226 KB)
AppendixC. Malaysian General Guidelines on the Slaughtering of Animals and the Preparation and Handling of Halal FoodAbstract - Hi-Res PDF (101 KB) - PDF w/links (102 KB)
AppendixD. Singapore’s Halal Regulations and Import RequirementsAbstract - Hi-Res PDF (155 KB) - PDF w/links (156 KB)
AppendixE. New Jersey Halal Food LawsAbstract - Hi-Res PDF (89 KB) - PDF w/links (90 KB)
AppendixF. Illinois Halal Food LawsAbstract - Hi-Res PDF (71 KB) - PDF w/links (72 KB)
AppendixG. Minnesota Halal Food LawsAbstract - Hi-Res PDF (68 KB) - PDF w/links (69 KB)
AppendixH. California Halal Food LawsAbstract - Hi-Res PDF (64 KB) - PDF w/links (65 KB)
AppendixI. Michigan Halal Food LawsAbstract - Hi-Res PDF (74 KB) - PDF w/links (75 KB)
AppendixJ. Export Requirements for Various CountriesAbstract - Hi-Res PDF (251 KB) - PDF w/links (251 KB)
AppendixK. Recommended Ritual Slaughter GuidelinesAbstract - Hi-Res PDF (196 KB) - PDF w/links (197 KB)
AppendixL. Key Terminology from Other LanguagesAbstract - Hi-Res PDF (75 KB) - PDF w/links (76 KB)
AppendixM. E-Numbered IngredientsAbstract - Hi-Res PDF (335 KB) - PDF w/links (335 KB)
AppendixN. Halal Status for IngredientsAbstract - Hi-Res PDF (314 KB) - PDF w/links (315 KB)
