- 著者
-
江間 三恵子
- 出版者
- 日本食生活学会
- 雑誌
- 日本食生活学会誌 (ISSN:13469770)
- 巻号頁・発行日
- vol.17, no.1, pp.68-76, 2006 (Released:2006-07-28)
- 参考文献数
- 28
Recently, the demand for Japanese eggs and meat with higher moisture contents for better eating habits has increased. Their protein values are excellent. An egg is a nourishing food, and when dry, becomes available for every food material. It is said that dried meat is a good nourishment tonic. This investigation will clarity the transition concerning age, and develop a patent. We then examined the relations of these dehydrated foods and associated eating habits. As a result of the investigation, it was shown that their quality changes with age as well as the ways to use dehydrated eggs and dried meat.