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Contents
1.2. V
3. 2013 12 No 101 TO
4. 1979 84
5. HACCP 4 E PRAT Om VESI
6. J 7 i noe N mK RAE ef FIVIFAE TA PORT
7. HES MSS31 2 FBS D MEMF12 10gm g ml 17 g m1l 10ng ml EGF 0 3910zg ml ites
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12. 908 1542 No 101 4 5 6 4 KAAID 1 1000 2013 12 BAVC GREP ITIL HLA E ORECAST N Zed TEMO Ey ARRILELW
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14. 2013 12 No 101 1 Ll 1 2 3 RS 1 2 1 2 z 3 35 C 2 1
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16. TSP ASC CA PA CD TI 1 1 12 15 1 6 4 1 102 T2 1 1 18 15 1 6 10 1 C 96 T3 4 1 18 20 1 C 6 7 1 96 1 1 2 TSP ASC
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22. 11 4 1984 1980 5 4 ZS we 1985 5 1990 11 1998 4
23. 8 1956 3 ENBOR OZTA LES RIZA 1 16
24. Confidential No 101 5 HALAL 2 HALAL foods AI Quran Hadits HARAM foods AI Quran Hadits Haram Fatwa Confidential 20 THASEGAWA CO LTD o
25. 2013 12 No 101 10 5 UI 11 13 7 48m 44m 8 13
26. JE k OEE EOJ k E TT 1 3 24 EL 3 E 2
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29. 1 2 FARE EAR No 101 Vo1 51 No 16 pp27 33 2008 2013 12 HACCP 19 5 pp40 43 2013 3 17 1 pp44 45 2013 4 2 Vo1 31 12 pp79 81 2011 5 Vol 23 8 pp70 73 2013
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32. 2013 12 No 101 AC NTEU MAMEET R Be H A 50 1 34 EL He Ca CBE iy TAOLA L
33. 39 4 183 187 16 Dimethyl sulfoxide 59 2 133 136 17 59 2 157 160 18 Accelerated O Glycosylation under Frozen Conditions and Its Application to the x S HD wg N X w sh a a so Synthesis of Complex Glycans Ishiwata Akihiro Sakurai Ayaka Ito Yukishige Trends in glycoscience and glycotechnology 24 138 140 2012 179 189 219 Extension of the shelf life of chilled hake Merluccius merluccius by a novel icing medium containing natural organic acids Bibiana Garcia Soto Santiago P Aubourg Pilar Calo Mata Jorge Barros Velazquez Food Control 34 2013 356 363 20 CSLDS A WSN based perishable food shelf life prediction and LSFO strategy decision support system in cold chain logistics Lin Qi Mark Xu Zetian Fu Trebar Mi
34. 2013 9 2 o o oMUI o Confidential T HASEGAWA CO LTD oO Confidential T HASEGAWA CO LTD th 2009 0 2 22 1 6 4 0 8 33 4 11 4
35. 1 lt 5wt 5 10g 1 No 101 2013 12 AR RD RIE ORD 2 MAF 59 20C 20 C C 1 LAL 5 1 C 3 10 C 18 C
36. Z TT 3 2008 2012 4 2013 12 E 2013 H E
37. 11 12 Dok IZ 1 500g 30 3 600 79 6 1 160 79 11 150 82 11 130 83 11 120 14 30 35 1 1 80 2009 11
38. MRI vs 2 2013 12 No 101 20L 1 12 20L 1 1 30 15 0 0 104 GEU 5
39. Ay 3 3 x AL TAR JPY ERRORS LK 2013 12 OME UCC EPIO SL fF No 101
40. 1 XBR Branchiostoma Costa 1834 E l 1982 11 24 RS A Amoy amphioxus 1981 6
41. hk 13 4 ON a 28 50 MAC 4 os 4 MAL Microflora Analysis of Lactic acid bacteria 4
42. gt ARE 2013 7 33 40 11 2013 9 292 313 12 47 50 13 60 9 466 470 14 R22 GWP gt l ym T MM 2013 12 No 101 13 111 49 59 15
43. 22 E EAH b LERRO 23 O 0 D No 101 2013 12 a A Lal KEDEP HA JR AWBR E 1941 4
44. 1979 5 7 FH 2013 12H FIZA DSC KUED IE 1960 61 tT a 1970 RK 4 1 2000000 K a a AR WAE a Oy VLE gk f LAN NN LLY Mito lt Z5 Le
45. A No 101 2013 12 Me RIL KS REIT MILA AL boi aaa 2_ _2 2 1 EBUR SS s lt
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47. 1mm RADA lt No 101 2013 12H L 0 5 7 81 23 69 34 29 86 07 14 07 07 21 29 21 64 21 1 50 14 36 6 14 21 5 RODOR
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53. He A He A A E 1 HAY RAR RY AF LOE AGE No 101 F He A go
54. 13 2008 6 19 20 gt BAB FEO JS PAAR PEH MEA DBRS E Pate EO ART LILIES TT AR Cd TDS WETE 2
55. 1980 5 ji LI L 849 AMPHIOXI LEPTOCARDII 1 LSH Amphioxiformes 1 Branchiostomidae Amphioxidae 2013 12H No 101
56. H 2013 12H No 101 EATS E 17 EMAAOZA TRER BM BEP JE EE A a ChB C TAPER UKO IMEI 700m 18424 1902 18 J 5 5 eked ths BWA Te TF wa Asa CL Tr he E Tm a a e pe PE 19 VTS 21 20
57. ESCO News Letter 2013 12 No 101 lt gt 41 25 12 25 8 25 10 ey eA is 1 Effectiveness of several chemical decontamination treatments against Gram negative bacteria on poultry during storage under different simulated cold chain disruptions Alicia Alonso Hernando Carlos Alonso Calleja Rosa Capita Food Control 34 2013 574 580
58. gt AI Di P 2 DB ee BJ EIERE L WF KA 2
59. 1 No 101 2013 12 TSP CA TSP ASC PA CD 2 Cryoprotective Effect of Lactamide on Deep Freezing of Cultured Mammalian Cells RATE 45 11 16 2013 03 01 DMSO DMSO
60. 80 37 1 2 1 5M 0 4 x PBS 1 BSA DMSO 3 A study of the ice crystal sizes of red muscle of pre rigor Atlantic salmon Salmo salar fillets during superchilled storage Lilian Daniel Kaale Trygve Magne Eikevik Journal of Food Engineering 119 2013 544 551 mpingemen
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66. MAB Microflora Analysis of Bacillus spp Rapicom Rapicom Rapidly detect a Contaminated Origin by Microflora ee 4 Rapicom aaneen Ee FF EPN BALORA B d Wi A KD IPB MT gases 3 ees Hw EZ F42 aP ay CHECAREH 7 O RAR x 0 22h ENDE EPRE i i ia
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68. No 101 2013 12 4 JI 1616A 33 5 41 44 2013 5 60 8 445 449 2013 6 CAS lt 116 1132 176 177 2013 E7 HH HH 50 1 6 9 2013 01 00 E8 20C 8 WoL SRA 18 1 13 17 2013 03 9 SRR gc Bio industry 30 8 43 50 10
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71. 1 2 6 7 8 3 4 5 5 34 5 2013 12 No 101 5 5 vw
72. 18 35 585 2013 9 Vo1 88 No 1031 Bi ER 2 614 3 615 2 8 620 3 12 624 4 16 628 5 20 632 6 24 636 pr 2013 10 Vol 88 No 1032 BR 2 65
73. 8 2013 12H No 101 MIURMOMRLA LY ADIL CAM TA asc py GNC TAR se tai Ce 1000 900 800 700 600 ssl 58 FE RAD 1 500 7 PRI AA 300 gt et CRID 400 80 EDE 2 A No 101 2013 12 80 G AEFI HARIA AIF 38H5 REER p e bZ RHEN OTIIA oe 5 orale ia 270 0 290 0 310 0 50 APRFN AA A mik eo 2th RESZEM
74. 13 5 2008 67 Confidential T HASEGAWA CO LTD 2013 12H lus o 610 o o o o o o o Confidential T HASEGAWA CO LTD 1 Bis sf oO HO o o 9 a Confidential T HASEGAWA CO LTD 15 Confidential T HASEGAWA CO LTD No 101 Confidential
75. 4 i TT ick A 4 Seok AYRE SES ok ok IV 2013 9 4 1 1 1 1 2 1 3 4 1 5 1 6 2 2 1 2 2 2 3 2 4
76. TWH 1984 8 WAE TA LOJRA TENTO HE 3 te 1981 4 1981 4
77. 4 11 1958 TH iat ul ia We eaten 1 S BIE No 101 2013 12
78. Confidential T HASEGAWA CO LTD Al Qur an o 2 172 173 Al Baqarah 172 173 FEA th A tF MARR Blea 5 90 91 Al Maidah 90 91 FRO BEE EROSO 2 Confidential T HASEGAWA CO LTD Slaughtering
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81. o o o Khmar Confidential T HASEGAWA CO LTD Khamr khamr s1 khamr Khamr haram najis s 1 khamr haram Confidential T HASEGAWA CO LTD 2013 12H Artificial Haram Flavors haram alal haram o rum flavor pork flavor etc Microbial Products HARAM najis o HALAL Confidential T HASEGAWA CO LTD Confidential THASEGAWA CO LTD
82. 2013 12H No 101 1 2012 2 2012 7 BE Chr hr 2012 2 2012 7 i e e e e o gt No 101 20
83. J 60 10 20 30 day 2013 12 No 101 200g 2 20Ce 5C 5 cont LILE A2 e cont 2 2 2 2 2 30 40 50 day x O
84. Completing amp Submiting Registration Documents amp HAS Manual 2013 12 No 101 HALAL M U http e Ippommui org cE M U o o o o Confidential Confidential 32 T HASEGAWA CO LTD P oO Confidential Confidential T HASEGAWA CO LTD HAS CERTIFICATE CERTIFICATE 2 25795590 9 Pe HALAL ASSURANCE SYSTEM STATUS MEBNARKOHRS ww 6 e PPTTTTTY1 99 TAALAIITT ELL BAGUS GOOD CERTIFICATE ATTACHMENT Confidential T HASEGAWA CO LTD Confidential THASEGAWA CO LTD No 101 20
85. 27 0 O 60 70 70 80 80 90 BEBE FLAK AR gt ROA a 5 0 gt OO 096 5 1C 05C 6 BEERO BEE mi CC C HEEE BRO REA C C 29100 Heiss 1 C
86. No 101 Confidential T HASEGAWA CO LTD non halal o THASEGAWA CO LTD Confidential T HASEGAWA CO LTD 2013 12H MUI MAJELIS ULAMA INDONESIA THE INDONESIAN COUNCIL OF ULAMA http www halalmui org Confidential T HASEGAWA CO LTD MUI s Confidential 15 T HASEGAWA CO LTD MUI 2004 2 11 2 12 Jakarta 2008 7 1 7 3 Jakarta HAS 2009 7 26 7 29 Bogor HAS 2010 7 23 7 25 Jakarta HAS 1st International Halal Business and Food 2011 6 23 6 24 Jakarta HAS
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88. WBS St DSC 5 C 5 30 C 459 50 C 359 70 C 259 100 1 30 100 C 20C 1 aq 5 s ETE 2013 12H No 101 8 0 5 30C 4 40 5 100G 1 0 20C RESO AR
89. 2st International Halal Business and Food Expo 2012 7 4 7 6 Jakarta HAS 3st International Halal Business and Food Expo Confidential 2013 12H MUI LPPOM MUI Lembaga Pengkajian Pangan Obat obatan dan Kosmetika Majelis Ulama Indonesia AIFDC ICU The Assessment Institute of Foods Drugs and Cosmetics of the Indonesian Council of Confidential T HASEGAWA CO LTD Slaughtering 5 JLA Food processing 7 AAE H Food ee f l Gee od A ae gt IFANCA a GA Ns ae ae Di rater pa ui bee Y Confidential T HASEGAWA CO LTD Certificate o Certificate o Codex CAC GL 24 1997 o 12 112 4 o 2025 30 Confidential T HASEGAWA CO LTD No 101
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98. NO 101 2013 12 Frozen Foods Technical Research T A 2 BS 1 8 p 8 29 p EA AH dk Awk 31 J Bee 43 MM 50 A RR NR Eg 58 A 4 va gt
99. 13 12 8 20C 20C 5 C 5 50 100 min 20C e 20 C e 20 C 5 C e 20 C amp 5 C 10 20 30 40 5 Oia AO 208 2208 AO 90 gt 468 ERE DT MICA 3 ERA ARAL A wae Ezr ead 2 BOBRE RRITAN eee ee aa 23 200g 20 C 5 C 5 EEk cont
100. 13 12 Confidential T HASEGAWA CO LTD 2013 12H No 101 2013 9 2 2013 2 Bes 1973 1 30 1982 8 31 1111099 0 5 C 1983 5 17 1993 8 13 1779184 5 30 270 30096 w 1956 1974 2008 JT
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103. 9 1 0 035 25 4 6 TJ The effect of cooling rates on the ice crystal growth in air packed salmon fillets during superchilling and superchilled storage Lilian Daniel Kaale Nordtvedt international journal of refrigeration 36 2013 110 119 Ice crys superchi Lilian Da Bardal E Food Cont Industria 11 As th Inte trid M iel Kaale in Kjorsvik ol 31 2013 Stevika Ing Trygve Magne Eikevik Tora Bardal Trygve Magne Eikevik Turid Rustad Tom Stale Nordtvedt 491 498 id C Claussen Elin Kjorsvik Tom Stale tal development in pre rigor Atlantic salmon fillets during ing process and following storage Tora superchilling a practical approach national Congress on Engineering and Food ICEF11 Procedia Food Science 1 2011 1265 1271
104. EOTCT 1082 400 7 ERFORLOMERO TEE EE BS RES PRY RoE
105. LP POM MUI Halal certificate Confidential 27 T HASEGAWA CO LTD Confidential THASEGAWA CO LTD MUI Halal Assurance System Panng or Apping Hall Caifcaion Process Halal policy ann fel Assurance SOAS Program 1 Halal management team a Training and education Material List Seaton Tal of AS poeta 7 i Product Setting up a Manual of HAS aetna Production facility aon Written procedures for critical activities Haram lt lt gt gt ia se CCPH Yea The product handling for product that not meet En a criteria Traceability Internal Audit 6 Yee Producer Management review L O ILPPOM MUI Confidential Confidential 30
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108. abel Sanchez Alonso Iciar Martinez Mercedes Careche Journal of Food Engineering 120 2014 37 43 2013 12 No 101 gt 10 10 2 ER BEML ROKEI CT OF LEDs 1 2012 416 17 632 HP
109. ra Xiaoshuan Zhang Food Control 38 2014 19 29 21 Investigating the effect of starting mode on food fat gel layer formation on cold surfaces J Y Huang Y M J Chew D I Wilson Journal of Food Engineering 119 2013 454 463 22 Effect of modified tapioca starch and xanthan gum on low temperature texture stability and dough viscoelasticity of a starch based food gel Nispa Seetapan Asira Fuongfuchat Chaiwut Gamonpilas Pawadee Methacanon Waranit No 101 2013 12 Pongjaruwat Nattawut Limparyoon Journal of Food Engineering 119 2013 446 453 23 Thermal insulation requirements and new cardboard packaging for chilled seafood exports Namasivayam Navaranjan Graham C Fletcher Graeme Summers Robin Parr Ross Anderson Journal of Food Engineering 119 2013 395 403 24 Rheological characterisation of sorbet using pipe rheometry during the freezing process Marcela Arellano Denis Flick Hayat Benkhelifa Graciela Alvarez Journal of Food Engineering 119 2013 385 394 25 Preservation of carbon dioxide clathrate hydrate coexisting with sucrose under domestic freezer conditions Tadaaki Sato Satoshi Takeya Hironori D Nagashima Ryo Ohmura Journal of Food Engineering 120 2014 69 74 26 Estimation of frozen storage time or temperature by kinetic modeling of the Kramer shear resistance and water holding capacity WHC of hake Merluccius merluccius L muscle Javier Sanchez Valencia Is
110. t freezer 1 7 0 3C 29 30 C 227 W m K 2 1min TEV HRO 20 C 153W m K 4 2 min Clarke 3 1 1 7 0 3C24 2013 12 No 101 30C 5 8 ANN 7 or PF a 2 X3 2
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