acipenser การใช้

• Its name comes from the white sturgeon species name Acipenser transmontanuscq.
• FARMED AMERICAN STURGEON ( Acipenser transmontanus, $ 35 an ounce ).
• Acipenser schrenckii . 2006 IUCN Red List of Threatened Species.
• SHIP ( Acipenser nudiventris, $ 12 to $ 23 an ounce ).
• SEVRUGA ( Acipenser stellatus, $ 7 to $ 25 an ounce ).
• A type of Siberian sturgeon, Acipenser baerii, is being cultivated in Uruguay.
• OSETRA ( Acipenser gueldenstaedti, $ 14.50 to $ 75 an ounce ).
• Acipenser baerii has been cultivated in the Bordeaux region of France for about five years.
• Top score for animals might be the shortnose sturgeon " Acipenser brevirostrum " at 372 chromosomes.
• It is a subspecies of the widely distributed Siberian sturgeon ( " Acipenser baerii " ).
• The type of sturgeon, acipenser transmontanus, or white sturgeon, is closely related to acipenser sturio, the osetra.
• The type of sturgeon, acipenser transmontanus, or white sturgeon, is closely related to acipenser sturio, the osetra.
• On a recent morning in Hyde Park, it was hard to tell that the Atlantic sturgeon, Acipenser oxyrhyncus, was in trouble.
• Local fishermen captured the shortnose sturgeon ( " Acipenser brevirostrum " ), a federally listed endangered fish, twice in 2002.
• These include Coregonus oxyrinchus, Coregonus lavaretus, Alosa alosa, Acipenser sturio, Petromyzon marinus, Salmo salar, Alosa fallax, Salmo trutta trutta
• Farm-raised caviar is becoming a better option than the shrinking and restricted wild harvest, and the sturgeons of choice are Acipenser transmontanus and Acipenser baerii.
• Farm-raised caviar is becoming a better option than the shrinking and restricted wild harvest, and the sturgeons of choice are Acipenser transmontanus and Acipenser baerii.
• Acipenser transmontanus and Acipenser baeri are the favorite sturgeons for farm-raised caviar, which is becoming a better option than the shrinking and restricted wild harvest.
• Acipenser transmontanus and Acipenser baeri are the favorite sturgeons for farm-raised caviar, which is becoming a better option than the shrinking and restricted wild harvest.
• About two-thirds of Iranian caviar produced is osetra, much of it from a type of sturgeon, the acipenser persicus, native to the southern Caspian Sea.