Wp/syl/ꠇꠦꠜꠤꠀꠞ
ꠇꠦꠜꠤꠀꠞ
Subclass of | fish dish |
---|---|
Name | ꠇꠦꠜꠤꠀꠞ |
Made from material | roe, sodium chloride |
Natural product of taxon | sturgeon |
NCI Thesaurus ID | C72058 |
ꠇꠦꠜꠤꠀꠞ ꠀꠡꠟꠦ ꠀꠁꠍꠦ Template:Wp/syl/Lang-fa) ꠕꠘꠦ ꠀꠞ ꠃꠔꠣ ꠅꠁꠟꠅ ꠘꠥꠘ꠆ꠔꠣ ꠞꠄ ꠨ ꠀꠌꠤꠙꠙꠦꠘꠍꠦꠞꠤꠒꠣꠄ ꠙꠞꠤꠛꠣꠞꠞ. ꠇꠦꠜꠤꠀꠞ ꠝꠎꠣꠞ ꠀꠞ ꠈꠣꠅꠀ ꠅꠄ ꠃꠙ꠆ꠞꠤ ꠈꠣꠘꠤ ꠢꠤꠡꠣꠛꠦ ꠀꠞꠘꠣꠄ ꠟꠦꠙ꠆ꠐꠣꠁꠀ ⁕[1] ꠈꠣꠘ꠆ꠖꠣꠘꠤꠞ ꠟꠣꠈꠣꠘ ꠨ ꠁ ꠘꠣꠝ ꠇꠦꠜꠤꠀꠞ ꠇꠁꠀ ꠛꠥꠏꠣꠄ ꠈꠣꠟꠤ ꠞꠄ ꠞꠦ ꠛꠘꠥꠀ ꠁꠡ꠆ꠐꠣꠞꠎꠤꠅꠘ ꠎꠦꠐꠣ ꠝꠤꠟꠦ ꠇꠦꠌꠙꠤꠀꠘ ꠖꠞꠤꠀ ꠀꠞ ꠇꠣꠟꠣ ꠖꠞꠤꠀ[2] (ꠛꠦꠟꠥꠉꠣ, ꠅꠍ꠆ꠍꠦꠐ꠆ꠞꠣ ꠀꠞ ꠍꠦꠜꠞꠥꠉꠣ ꠇꠦꠜꠤꠀꠞ꠆ꠍ) ⁕ ꠇꠦꠜꠤꠀꠞ ꠘꠣꠝꠖꠤ ꠀꠞ꠆ꠎꠣꠔ ꠞꠄ ꠅꠞ ꠀꠞ꠆ꠙꠎꠣꠔꠤꠞ ꠁꠡ꠆ꠐꠣꠞꠎꠤꠅꠘ ꠀꠞꠘꠣꠄ ꠀꠞ꠆ꠎꠣꠔ ꠝꠣꠍ ꠎꠦꠝꠟꠣ ꠙꠦꠒꠟ ꠝꠣꠍ ꠨ ꠍꠣꠟꠝꠘ ꠨ ꠁꠡ꠆ꠐꠤꠟ ꠝꠣꠕꠣ ꠨ ꠐꠃꠐ ꠨ ꠟꠣꠝ꠆ꠙ ꠝꠣꠍ ꠨ ꠗꠟꠣ ꠝꠣꠍ ꠨[3] ꠘꠣꠄ ꠇꠣꠞ꠆ꠙꠥ ⁕[4]
==ꠀꠞꠧ ꠖꠦꠈꠂꠘ==
- Wp/syl/ꠁꠘ꠆ꠖꠤ ꠀꠞ꠆ꠎꠤ ꠝꠣꠔ
- Wp/syl/2023 ꠁꠎꠞꠣꠁꠟ ꠢꠣꠝꠣꠍ ꠎꠋꠉ
- Wn/syl/ꠀꠝꠦꠞꠤꠇꠣꠔ ꠕꠣꠈꠣ ꠚꠥꠀꠞ ꠡꠞꠈꠣꠞꠞꠦ ꠡꠝꠣꠟꠥꠍꠘꠣ ꠈꠞꠤꠀ ꠙꠥꠍ꠆ꠐ ꠖꠦꠃꠀꠄ ꠛꠣꠋꠟꠣꠖꠦꠡꠧ ꠝꠣꠞꠦ ꠄꠞꠦꠡ꠆ꠐ
- Wb/syl/ꠃꠁꠇꠤꠛꠁꠀꠁꠘ:ꠐꠦꠇ ꠘꠤꠃꠎ
- Wn/syl/ꠁꠃꠞꠥꠙꠤ ꠁꠃꠘꠤꠅꠘꠅ ꠃꠇ꠆ꠞꠦꠘꠞꠦ ꠢꠣꠞꠣꠘꠤꠞ ꠇꠣꠝ ꠛꠣꠇ꠆ꠇꠣ ꠀꠉꠥꠀꠁꠍꠦ
ꠟꠇ[edit source]
- ↑ cite book | last=Goldstein | first=D. | title=A Taste of Russia: A Cookbook of Russian Hospitality | publisher=Russian Life Books | year=1999 | isbn=978-1-880100-42-4 | url=https://archive.org/details/tasteofrussia00darr | url-access=registration | access-date=28 May 2017 | page=71
- ↑ lan Davidson, Tom Jane, The Oxford companion to food, Oxford University Press, 2006, Wp/syl/ISBN 0-19-280681-5, Wp/syl/ISBN 978-0-19-280681-9, p. 150.
- ↑ cite web|url=http://www.christmaswhistler.web44.net/smithHistory/SmithBrosWhitefishCaviar.html%7Carchive-url=https://web.archive.org/web/20140104103551/http://www.christmaswhistler.web44.net/smithHistory/SmithBrosWhitefishCaviar.html%7Curl-status=dead%7Carchive-date=2014-01-04%7Ctitle=Smith Bros. Whitefish Caviar|work=web44.net
- ↑ Fodor, Alexandrina, et al. "ASSESSMENT OF DEGREE OF FRESHNESS AND QUALITY OF PRODUCTS TYPE "FISH ROE" SOLD IN SUPERMARKET CHAIN STORES." Analele Universităţii din Oradea, Fascicula: Ecotoxicologie, Zootehnie şi Tehnologii de Industrie Alimentară 10.A (2011): 177–181.
ꠀꠞ꠆ꠔꠣꠔ[edit source]
ꠃꠁꠇꠤꠛꠁ more ꠇꠦꠜꠤꠀꠞ
ꠕꠥꠇꠣꠘꠤ[edit source]
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