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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.

Evaluation of physical characteristics of chevon as affected by post-mortem carcass dressing and freezing preservation

2023Theory and practice of meat processingJournalOpen access

10.21323/2414-438x-2023-8-2-144-151 Full text2 citations

Authors

5 authors across 2 institutions in 1 country.

ES ApataFirst author
- Olabisi Onabanjo University (NG)
as printed: E. A. Apata
O. O. Olaleye
- Olabisi Onabanjo University (NG)
OC Apata
- University of Ibadan (NG)
as printed: O. A. Apata
M. T. Olugbemi
- Olabisi Onabanjo University (NG)
A. B. OmojolaSenior author
- University of Ibadan (NG)

Fields

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

Meat and Animal Product Qualitylevel 3 · 1.00
Food Quality and Safety Studieslevel 3 · 1.00
Nutrition, Health and Food Behaviorlevel 3 · 0.99

Sources

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

openalexseen September 9, 2026
2023 · Theory and practice of meat processing · 2 citations
https://openalex.org/W4383754132

Evaluation of physical characteristics of chevon as affected by post-mortem carcass dressing and freezing preservation · Sankore