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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 and sensory implications of pig tripe as ingredient in fresh pork sausage production

2026International Journal of Agricultural Research Innovation and TechnologyJournalOpen access

10.3329/ijarit.v15i2.87817 Full text0 citations

Authors

2 authors across 2 institutions in 2 countries.

Worlah Yawo AkweteyFirst author
- Kwame Nkrumah University of Science and Technology (GH)
Justice Bless DorlekuSenior author

Fields

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

Meat and Animal Product Qualitylevel 3 · 0.95
Protein Hydrolysis and Bioactive Peptideslevel 3 · 0.01
Collagen: Extraction and Characterizationlevel 3 · 0.01

Sources

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

openalexseen September 5, 2026
2026 · International Journal of Agricultural Research Innovation and Technology · 0 citations
https://openalex.org/W7130949302

Nutritional and sensory implications of pig tripe as ingredient in fresh pork sausage production · Sankore