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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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Nutritional and sensory properties of smoked pork sausage produced with pig stomach as filler-meat

2022International Journal of Agricultural Research Innovation and TechnologyJournalOpen access

10.3329/ijarit.v12i1.61033 Full text2 citations

Authors

3 authors across 3 institutions in 3 countries.

Worlah Yawo AkweteyFirst author
- Kwame Nkrumah University of Science and Technology (GH)
Justice Bless Dorleku
Elizabeth YeboahSenior author

Fields

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

Meat and Animal Product Qualitylevel 3 · 1.00
Protein Hydrolysis and Bioactive Peptideslevel 3 · 0.99
Animal Nutrition and Physiologylevel 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 · International Journal of Agricultural Research Innovation and Technology · 2 citations
https://openalex.org/W4292836380

Nutritional and sensory properties of smoked pork sausage produced with pig stomach as filler-meat · Sankore