Wp/syl/ꠇꠦꠜꠤꠀꠞ

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w:WP:STUB ꠁ ꠙꠣꠔꠣ ꠁꠈꠣꠘ ꠀꠛꠧ ꠇꠥꠠꠤ ꠞꠂꠍꠦ ⁕ ꠈꠣꠟꠤ ꠝꠣꠔ ꠃꠑꠣꠘꠤꠞ ꠟꠣꠉꠤ ꠀꠞꠝ꠆ꠛ ꠇꠞꠣ ꠅꠁꠍꠦ ⁕ ꠁꠟꠣꠘ ꠀꠞꠅ ꠘꠄꠀ ꠇꠥꠠꠤꠘ꠆ꠔꠞ ꠙꠣꠔꠣꠁꠘ ꠖꠦꠈꠂꠘ ⁕ ꠁ ꠛꠦꠙꠣꠞꠦ ꠀꠙꠘꠣꠁꠘ꠆ꠔꠞ ꠇꠥꠘꠔꠣ ꠙꠥꠞꠣꠘꠤꠞ ꠕꠣꠇ꠆ꠟꠦ ꠟꠇ꠆ꠖꠤ ꠟꠦꠈꠤꠀ ꠙꠣꠔꠣ ꠁꠈꠣꠘ ꠀꠞꠧ ꠛꠟꠣꠁꠔꠣ ꠙꠣꠞꠂꠘ ⁕

ꠇꠦꠜꠤꠀꠞ ꠀꠡꠟꠦ ꠀꠁꠍꠦ Template:Wp/syl/Lang-fa) ꠕꠘꠦ ꠀꠞ ꠃꠔꠣ ꠅꠁꠟꠅ ꠘꠥꠘ꠆ꠔꠣ ꠞꠄꠀꠌꠤꠙꠙꠦꠘꠍꠦꠞꠤꠒꠣꠄ 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 ꠝꠣꠍꠍꠣꠟꠝꠘꠁꠡ꠆ꠐꠤꠟ ꠝꠣꠕꠣꠐꠃꠐꠟꠣꠝ꠆ꠙ‌ ꠝꠣꠍꠗꠟꠣ ꠝꠣꠍ[3] ꠘꠣꠄ ꠇꠣꠞ꠆ꠙꠥ[4]

ꠇꠦꠜꠤꠀꠞ
ꠍꠛꠤ
ꠔꠟꠞfish dish, roe
ꠘꠣꠝꠇꠦꠜꠤꠀꠞ
P443,
P186roe, sodium chloride
P1582sturgeon
P1343Ottův slovník naučný, The Nuttall Encyclopædia, Meyers Konversations-Lexikon, 4th edition (1885–1890), Encyclopædia Britannica 11th edition
P1748C72058
ꠇꠝꠘ꠆ꠔꠣꠔ ꠍꠛꠤꠘCaviar
ꠛꠤꠄꠘꠄꠙ ꠀꠁꠒꠤ12049727d
ꠎꠤꠄꠘꠒꠤ ꠀꠁꠒꠤ4126542-7
ꠁꠎꠞꠣꠁꠟꠤ ꠎꠣꠔꠤꠅ ꠟꠣꠁꠛ꠆ꠛꠦꠞꠤ ꠀꠁꠒꠤ987007284987805171
P244sh85021540
P691ph228476
P1821caviars

ꠀꠞꠅ ꠖꠦꠈꠂꠘ

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ꠟꠇ

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  1. 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
  2. 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.
  3. 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
  4. 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.

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