The second edition of Kosher Food Production explores the intricate relationship between modern food production and related Kosher application. Following an introduction to basic Kosher laws, theory and practice, author Blech details the essential food production procedures required of modern food p
Kosher food production
β Scribed by Zushe Yosef Blech
- Publisher
- Blackwell Pub
- Year
- 2004
- Tongue
- English
- Leaves
- 565
- Edition
- 1st ed
- Category
- Library
No coin nor oath required. For personal study only.
π SIMILAR VOLUMES
Content: <br>Chapter 1 Kosher Certification: Theory and Application (pages 1β23): <br>Chapter 2 Basic Halachic Concepts in Kashrus (pages 25β51): <br>Chapter 3 Ingredient Management (pages 53β63): <br>Chapter 4 Rabbinic Etiquette (pages 65β70): <br>Chapter 5 Kosher for Passover (pages 71β83): <br>Ch
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