Processing Techniques of Fern Vegetables.

Zhong Shanmin; Lin Haiping; Wang Juying.

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Volume 14 Issue 1

May 2019

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Article Navigation > Journal of Zhejiang A&F University > 1997 > 14(1): 106-110

YANG Ye, WU Shaping, WANG Kaijun, et al. Fabrication and controlled release characteristics of whey protein-alginate dialdehyde microcapsule[J]. Journal of Zhejiang A&F University, 2024, 41(6): 1274-1282. DOI: 10.11833/j.issn.2095-0756.20240243

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Zhong Shanmin, Lin Haiping, Wang Juying.. Processing Techniques of Fern Vegetables.[J]. Journal of Zhejiang A&F University, 1997, 14(1): 106-110.

Processing Techniques of Fern Vegetables.

1.
Zhejiang Forestry College, Lin’ an 311300, PRC

Received Date: 1996-08-30
Publish Date: 1997-03-20

Abstract

By means of suitable processing technologies for young ferns collected from forest lands, several fern vegetables, such as canned fern, sweet and sour fern, vinegar-pepper fern, spiced fern and quick-frezen fern, etc. , could be producted. The test showed purple-brown ferns were good for these vegetables.
- forest vegetables,
- fern ( Pteridium aquil inum ),
- vegetable processing,
- echnology

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通讯作者: 陈斌, bchen63@163.com

1.
沈阳化工大学材料科学与工程学院沈阳 110142

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Processing Techniques of Fern Vegetables.

1. Zhejiang Forestry College, Lin’ an 311300, PRC

Received Date: 1996-08-30
Publish Date: 1997-03-20

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Abstract: By means of suitable processing technologies for young ferns collected from forest lands, several fern vegetables, such as canned fern, sweet and sour fern, vinegar-pepper fern, spiced fern and quick-frezen fern, etc. , could be producted. The test showed purple-brown ferns were good for these vegetables.

Citation:

Zhong Shanmin, Lin Haiping, Wang Juying.. Processing Techniques of Fern Vegetables.[J]. Journal of Zhejiang A&F University, 1997, 14(1): 106-110.

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