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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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Effects of sodium chloride (NaCl) partial substitution by potassium chloride (KCl) in combination with high pressure on sensory and chemical properties of beef sausage during cold storage at 4°C · Sankore

Effects of sodium chloride (NaCl) partial substitution by potassium chloride (KCl) in combination with high pressure on sensory and chemical properties of beef sausage during cold storage at 4°C

2022CyTA - Journal of FoodJournalOpen access

10.1080/19476337.2022.2138979 Full text3 citations

Authors

5 authors across 2 institutions in 2 countries.

Theodora OjangbaFirst author
- University for Development Studies (GH)
Solomon Boamah
- University for Development Studies (GH)
Li ZhangCorresponding
Zhuo Wang
Richard OseiSenior author

Fields

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

Meat and Animal Product Qualitylevel 3 · 1.00
Bee Products Chemical Analysislevel 3 · 0.99
Sensory Analysis and Statistical Methodslevel 3 · 0.99

Sources

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

openalexseen September 5, 2026
2022 · CyTA - Journal of Food · 3 citations
https://openalex.org/W4313321082