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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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Influence of salt types and honey addition on physicochemical properties, cholesterol oxidation products, microbial profile and sensory attributes of sun-dried beef jerky

2024Journal of Food Measurement & CharacterizationJournal

10.1007/s11694-024-02738-w Full text7 citations

Authors

2 authors across 2 institutions in 1 country.

Rasheed O. SulaimonFirst author
- University of Ilorin (NG)
- University of Abuja (NG)
Kazeem D. AdeyemiSenior authorCorresponding
- University of Ilorin (NG)

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 · 1.00
Phytochemicals and Antioxidant Activitieslevel 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
2024 · Journal of Food Measurement & Characterization · 7 citations
https://openalex.org/W4400689555

Influence of salt types and honey addition on physicochemical properties, cholesterol oxidation products, microbial profile and sensory attributes of sun-dried beef jerky · Sankore