Abstract
Sixteen kinds of bamboo shoots are here classified on the basis of their acridity, and recipes given for preparation of them as articles of food.
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All photographs used are from the Department.
This article was received prior to the recent reorganization of the United States Department of Agriculture. The Division of Plant Exploration and Introduction is now known as the Section of Plant Introduction.
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Young, R.A. Flavor qualities of some edible oriental bamboos. Econ Bot 8, 377–386 (1954). https://doi.org/10.1007/BF02908612
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DOI: https://doi.org/10.1007/BF02908612