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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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Roasting temperature and fat type influence cholesterol oxidation products, fatty acid composition, physicochemical properties and sensory attributes of beef sausages

2025PLoS ONEJournalOpen access

10.1371/journal.pone.0322290 Full text3 citations

Authors

2 authors.

Kazeem D. AdeyemiFirst authorCorresponding
- University of Ilorin (NG)
as printed: Kazeem Dauda Adeyemi
Latifat Opeyemi AbdulkadirSenior author
- University of Ilorin (NG)

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
Cholesterol and Lipid Metabolismlevel 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
2025 · PLoS ONE · 3 citations
https://openalex.org/W4409797713

Roasting temperature and fat type influence cholesterol oxidation products, fatty acid composition, physicochemical properties and sensory attributes of beef sausages · Sankore