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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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Effect of Different Frying Methods on Cooking Yield, Tenderness and Sensory Properties of Chicken Breast Meat

2022Asian Food Science JournalJournalOpen access

10.9734/afsj/2022/v21i1030469 Full text14 citations

Authors

3 authors across 2 institutions in 2 countries.

S. U. AlugwuFirst author
- University of Nigeria (NG)
T. M. Okonkwo
- University of Nigeria (NG)
M. O. NgadiSenior author

Fields

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

Meat and Animal Product Qualitylevel 3 · 0.99
Edible Oils Quality and Analysislevel 3 · 0.98
Protein Hydrolysis and Bioactive Peptideslevel 3 · 0.93

Sources

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

openalexseen September 9, 2026
2022 · Asian Food Science Journal · 14 citations
https://openalex.org/W4291116257

Effect of Different Frying Methods on Cooking Yield, Tenderness and Sensory Properties of Chicken Breast Meat · Sankore