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Inter Research » Journals » AEI » Editors

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integrated cultivation, aquaculture in developing countries Giovanni M. Turchini Warrnambool, VIC, Australia Aquaculture, fish nutrition, fish oil replacement, lipid

Inter Research » AEI » v11

https://www.int-res.com/abstracts/aei/v11/#end

CM, Mayer LM, Rawson P, Brady DC, Newell C Detrital protein contributes to oyster nutrition and growth

Mustard (condiment)

Mustard is a condiment made from the seeds of a mustard plant, which may be the white/yellow mustard (Sinapis alba), brown mustard (Brassica juncea), or black mustard (Rhamphospermum nigrum). The whole, ground, cracked, or bruised mustard seeds are mixed with water, vinegar, lemon juice, wine, or other liquids, salt, and often other flavourings and spices, to create a paste or sauce ranging in colour from bright yellow to dark brown. The seed itself has a strong, pungent, and somewhat bitter taste.

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