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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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Mono-frequency ultrasonic-assisted thawing of frozen goose meat: Influence on thawing efficiency, product quality and microstructure

2023Ultrasonics SonochemistryJournalOpen access

10.1016/j.ultsonch.2023.106489 Full text32 citations

Authors

10 authors across 6 institutions in 4 countries.

Zhaoli ZhangFirst author
Wangbin Shi
Yang WangCorresponding
Xiangren MengCorresponding
Mokhtar Dabbour
- Benha University (EG)
Benjamin Kumah Mintah
- Institute for Scientific and Technological Information (GH)
Xingyu Chen
Xi Chen
Ronghai He
Haile MaSenior 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 9, 2026
2023 · Ultrasonics Sonochemistry · 32 citations
https://openalex.org/W4380988027

Mono-frequency ultrasonic-assisted thawing of frozen goose meat: Influence on thawing efficiency, product quality and microstructure · Sankore