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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 Composition, Sensory Quality and Consumer Acceptability of Beef Sausage Fortified With Edible Meat Waste

2022Turkish Journal of Agriculture - Food Science and TechnologyJournalOpen access

10.24925/turjaf.v10isp2.2913-2919.5617 Full text1 citations

Authors

2 authors.

Babatunde Oluwasegun AlaoFirst author
- University of Fort Hare (ZA)
Andrew B. FalowoSenior author
- University of Fort Hare (ZA)
as printed: Andrew Bamidele Falowo

Fields

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

Meat and Animal Product Qualitylevel 3 · 0.99
Protein Hydrolysis and Bioactive Peptideslevel 3 · 0.95
Culinary Culture and Tourismlevel 3 · 0.91

Sources

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

openalexseen September 8, 2026
2022 · Turkish Journal of Agriculture - Food Science and Technology · 1 citations
https://openalex.org/W4313537339

Nutritional Composition, Sensory Quality and Consumer Acceptability of Beef Sausage Fortified With Edible Meat Waste · Sankore