ANALYSIS OF WAYS TO INCREASE THE EFFICIENCY OF THE IMPLEMENTATION OF HALAL STANDARDS IN THE REPUBLIC OF UZBEKISTAN
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Abstract
This article analyzes ways to improve the efficiency of implementing the Halal standard. Halal catering areas, restaurants, hotels, canteens, canteens and buffets, self-service outlets, ready-to-eat supermarkets, bakeries and confectioneries, the raw materials used in such areas, preparation, storage and determine consumption requirements.
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References
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