| Autor: |
ڈاکٹر عبد الغفار, پروفیسر ڈاکٹر محمد احمد قادری |
| Jazyk: |
Arabic<br />English<br />Urdu |
| Rok vydání: |
2020 |
| Předmět: |
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| Zdroj: |
البصيرة, Vol 9, Iss 02 (2020) |
| Druh dokumentu: |
article |
| ISSN: |
2520-7334 |
| Popis: |
In modern era, the rapid global progress has led to the rise of enormous issues. Canonical substantiality of the ingredients of edible foods is the most important issue of them. “Food Sciences”, as the basic branch of scientific achievements has been included in the most important branches of science, such as finance and medical. Unfortunately, this branch is controlled uttally by non-Muslims. Therefore, in the nonMuslims countries the Muslims are facing serious difficulties in finding the “Halal” ingredients of food. A complexity regarding canonical substantiality of these ingredients is that the use of these ingredients was not prevailed in the past. That’s why it has become a very complex issue to claim the legality and dignity of these ingredients. Hence, it’s the need of time that we ought to try in sowing these issues. It will be intensely focused on this thesis in the light of Fiqh-e-Islami. According to present eirevmstances, this thesis will be consisted of following aims: 1) To manifest the basic taws with the darity of envisagement about “Halal-oHaram” in the light of Quran and Sunnah. So that, the canonical substantiality a maximum ingredient might be known under the light. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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