Wp/syl/ꠇꠦꠜꠤꠀꠞ

Subclass of	fish dish, roe
Name	ꠇꠦꠜꠤꠀꠞ
Made from material	roe, sodium chloride
Natural product of taxon	sturgeon
NCI Thesaurus ID	C72058

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 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]

ꠀꠞꠅ ꠖꠦꠈꠂꠘ

ꠟꠇ

↑ 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.