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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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Comparative nutritional composition, physicochemical properties, and sensory attributes of sausages produced from pork, camel, and goat meat (chevon)

2025Archiva zootechnicaJournalOpen access

10.2478/azibna-2025-0017 Full text1 citations

Authors

3 authors.

Patience Olusola FakoladeFirst author
- Osun State University (NG)
Kehinde Ruth Samuel
- Osun State University (NG)
Muyiwa Emmanuel FatolaSenior author
- Osun State University (NG)

Fields

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

Meat and Animal Product Qualitylevel 3 · 0.98
Animal Diversity and Health Studieslevel 3 · 0.00
Protein Hydrolysis and Bioactive Peptideslevel 3 · 0.00

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openalexseen September 9, 2026
2025 · Archiva zootechnica · 1 citations
https://openalex.org/W7117451831

Comparative nutritional composition, physicochemical properties, and sensory attributes of sausages produced from pork, camel, and goat meat (chevon) · Sankore