References

Barber K. (2004.) the Japanese Kitchen. Published by Kyle Cathie Limited. Great Britain. ISBN 1 85626 504 8

Brickman S. (2014). The New Yorker. The History of the Rmen Noodle. Retrieved From: https://www.newyorker.com/culture/culture-desk/the-history-of-the-ramen-noodle

“Calories in Miso Ramen Soup - Calorie, Fat, Carb, Fiber, and Protein Info.” SparkRecipes, recipes.sparkpeople.com/recipe-calories.asp?recipe=2193829.

Food and Agriculture Organization of the United Nations. (n.d.). Production. Retrieved From: http://www.fao.org/faostat/en/#data

Government of Canada. (2013). Health Canada's Position on Highly Refined Oils Derived from Food Allergen Sources. Retrieved from https://www.canada.ca/en/health-canada/services/food-nutrition/food-labelling/allergen-labelling/position-highly-refined-oils-derived-food-allergen-sources.html

Health Canada. “Dietary Reference Intakes Tables.” Canada.ca, 3 Aug. 2006, www.canada.ca/en/health-canada/services/food-nutrition/healthy-eating/dietary-reference-intakes/tables.html.

The Serious Eats Guide to Ramen Styles. (2017). Retrieved from https://culinaryslut.wordpress.com/2017/09/22/the-serious-eats-guide-to-ramen-styles/

3 Reasons Why Japanese Ramen is So Delicious | tsunagu Japan. (n.d.). Retrieved from https://www.bing.com/cr?IG=E5EB4540C5BF40829D9891D8EABF464E&CID=317B4D2144746E0533E9460E45726F1E&rd=1&h=yu1lLg_4pZmBmjRVhwvqQh7TWkiOzXlezHvWUtu5NZw&v=1&r=https%3a%2f%2fwww.tsunagujapan.com%2f3-reasons-why-japanese-ramen-is-so-delicious%2f&p=DevEx,5066.

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