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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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Coverage is partial and says so. A country appears with its research output only once its works have been swept; until then the portal shows whatever the graph happens to hold for it and labels it as exactly that.

Lactic Acid Produced by Wheat Straw Fermentation with Rhizopus Arrhizus Extends the Keeping Time of Fresh Poultry Meat

2023Acta Scientifci Nutritional HealthJournalOpen access

10.31080/asnh.2023.07.1259 Full text2 citations

Authors

4 authors across 2 institutions in 2 countries.

Christopher OsazuwaFirst author
- Federal University of Technology (NG)
Oladipo Oladiti Olaniyi
- Federal University of Technology (NG)
Bamidele Juliet Akinyele
- Federal University of Technology (NG)
Felix A. AkinyosoyeSenior author
- Federal University of Technology (NG)
as printed: Felix Akinsola Akinyosoye

Fields

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

Meat and Animal Product Qualitylevel 3 · 0.99
Probiotics and Fermented Foodslevel 3 · 0.99
Animal Nutrition and Physiologylevel 3 · 0.98

Sources

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

openalexseen September 9, 2026
2023 · Acta Scientifci Nutritional Health · 2 citations
https://openalex.org/W4382683259

Lactic Acid Produced by Wheat Straw Fermentation with Rhizopus Arrhizus Extends the Keeping Time of Fresh Poultry Meat · Sankore