NURULL, F. The Contribution of Science and Technology in Determining the Permissibility (Halalness) of Food Products. Revelation and Science, [S. l.], v. 2, n. 01, 2012. DOI: 10.31436/revival.v2i01.57. Disponível em: https://journals.iium.edu.my/revival/index.php/revival/article/view/57. Acesso em: 6 may. 2024.