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Sankore

Named after the University of Sankore in Timbuktu — one of the world’s oldest centres of learning. Every figure here is computed from work-level records in our own graph, never copied from a source’s summary count.

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An overview of factors affecting the quality of beef meatballs: Processing and preservation

2022Food Science & NutritionJournalOpen access

10.1002/fsn3.2812 Full text44 citations

Authors

9 authors across 4 institutions in 3 countries.

Xiangren MengFirst authorCorresponding
Danxuan Wu
Zhaoli Zhang
Hengpeng Wang
Peng Wu
Zhicheng Xu
Ziwu Gao
Benjamin Kumah Mintah
- Council for Scientific and Industrial Research (GH)
- Institute for Scientific and Technological Information (GH)
Mokhtar DabbourSenior author
- Benha University (EG)

Fields

Assignment is probabilistic — a work belongs to several fields in proportions.

Meat and Animal Product Qualitylevel 3 · 1.00
Sensory Analysis and Statistical Methodslevel 3 · 1.00
Proteins in Food Systemslevel 3 · 1.00

Sources

Several sources describing one work is the point — it means the record rests on more than one authority.

openalexseen September 9, 2026
2022 · Food Science & Nutrition · 44 citations
https://openalex.org/W4226257622

An overview of factors affecting the quality of beef meatballs: Processing and preservation · Sankore