References

Terrigno, A. (2002). Italian cooking: great classic recipes. Calgary: Osteria de Medici.

                  FAO production database. Retrieved from               http://www.fao.org/faostat/en/#data/QP/visualize

FAO production database. Retrieved from http://www.fao.org/faostat/en/#data/QP http://www.verywell.com/recipe-nutrition-analyzer-4129594 

De Roest, K., & Menghi, A. (2000). Reconsidering ‘traditional’food: the case of Parmigiano  Reggiano cheese. Sociologia Ruralis, 40(4), 439-451.

Uma, A. (2013). America's Favorite Recipes, Part II: Part II, The Melting Pot Cuisine

                  Hall, N., Schönfeldt, H. C., & Pretorius, B. (2016). Effect of animal age and trimming practices on the physical composition of Bonsmara beef. Food chemistry, 193, 160-165.

Ness, A. R., & Powles, J. W. (1997). Fruit and vegetables, and cardiovascular disease: a         review. International Journal of epidemiology, 26(1), 1-13.

Fleming, A. (2013). Umami: why the fifth taste is so important. The Guardian.

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