AWANG, N. THE APPLICATION OF FOOD SAFETY CONCEPT WITHIN THE REFERENCE STANDARDS FOR HALAL FOOD IN MALAYSIA: AN OVERVIEW. TAFHIM: IKIM Journal of Islam and the Contemporary World, [S. l.], v. 14, n. 2, 2021. DOI: 10.56389/tafhim.vol14no2.2. Disponível em: https://tafhim.ikim.gov.my/index.php/tafhim/article/view/148. Acesso em: 4 may. 2024.