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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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Coverage is partial and says so. A country appears with its research output only once its works have been swept; until then the portal shows whatever the graph happens to hold for it and labels it as exactly that.

The Effects of Oven Type on the Quality of Smoked Fish: Comparison Between the Use of the Chorkor and Ahotor Ovens in Ghana

2025Journal of Aquatic Food Product TechnologyJournal

10.1080/10498850.2025.2465633 Full text1 citations

Authors

7 authors.

Samuel Bridge NkansahFirst author
- University of Cape Coast (GH)
Nazir Kizzie‐Hayford
- University of Cape Coast (GH)
as printed: Nazir Kizzie-Hayford
Vivianne Geraldo
- University of Cape Coast (GH)
Selorm Omega
- University of Cape Coast (GH)
Salifu Seidu‐Larry
- University of Cape Coast (GH)
as printed: Salifu Seidu-Larry
Isaac Okyere
- University of Cape Coast (GH)
Jerry Ampofo‐AsiamaSenior authorCorresponding
- University of Cape Coast (GH)
as printed: Jerry Ampofo-Asiama

Fields

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

Aquaculture Nutrition and Growthlevel 3 · 0.93

Sources

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

crossrefseen September 6, 2026
2025 · Journal of Aquatic Food Product Technology · 2 citations
10.1080/10498850.2025.2465633
openalexseen September 5, 2026
2025 · Journal of Aquatic Food Product Technology · 1 citations
https://openalex.org/W4407582776

The Effects of Oven Type on the Quality of Smoked Fish: Comparison Between the Use of the Chorkor and Ahotor Ovens in Ghana · Sankore