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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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What we cover

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.

PHYSICAL, CHEMICAL, AND MICROBIOLOGICAL PROPERTIES OF TILAPIA FISH AS AFFECTED BY CHARCOAL, ELECTRIC GRILLER, AND FIREWOOD HEAT SOURCES

2022Nigerian Journal of Agriculture and Agricultural TechnologyJournalOpen access

10.59331/njaat.v2i2.291 Full text1 citations

Authors

5 authors across 2 institutions in 1 country.

Samuel AwolomateFirst author
- National Open University of Nigeria (NG)
Oshibanjo Olusegun Debola
as printed: Oshibanjo, D. O
Mohammed, M. Y.
Anthony, Benjamin
- University of Jos (NG)
Dashe, M. P.Senior author

Fields

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

Meat and Animal Product Qualitylevel 3 · 0.98
Aquaculture Nutrition and Growthlevel 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
2022 · Nigerian Journal of Agriculture and Agricultural Technology · 1 citations
https://openalex.org/W4380190663

PHYSICAL, CHEMICAL, AND MICROBIOLOGICAL PROPERTIES OF TILAPIA FISH AS AFFECTED BY CHARCOAL, ELECTRIC GRILLER, AND FIREWOOD HEAT SOURCES · Sankore