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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 Cooking on Physicochemical and Microstructural Properties of Chicken Breast Meat

2022European Journal of Nutrition & Food SafetyJournalOpen access

10.9734/ejnfs/2022/v14i111264 Full text8 citations

Authors

3 authors across 2 institutions in 2 countries.

S. U. AlugwuFirst author
- University of Nigeria (NG)
as printed: Samson Ugochukwu Alugwu
Thomas M. Okonkwo
- University of Nigeria (NG)
Michael O. NgadiSenior 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 · 0.98
Animal Nutrition and Physiologylevel 3 · 0.94

Sources

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

openalexseen September 9, 2026
2022 · European Journal of Nutrition & Food Safety · 8 citations
https://openalex.org/W4308324507

Effect of Cooking on Physicochemical and Microstructural Properties of Chicken Breast Meat · Sankore