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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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Effect of replacing sodium erythorbate and nitrate with three Nigerian indigenous spices on the quality and sensorial characteristics of Frankfurter sausage

2023Meat Research | ISSN (Online Version) 2790-1971JournalOpen access

10.55002/mr.3.1.44 Full text1 citations

Authors

5 authors across 3 institutions in 1 country.

ES ApataFirst author
- Abia State University (NG)
- Olabisi Onabanjo University (NG)
EB Akinmade
- Olabisi Onabanjo University (NG)
OC Apata
- University of Ibadan (NG)
IO Solana
- Olabisi Onabanjo University (NG)
Yewande Uthman-AkinhanmiSenior author
- Olabisi Onabanjo University (NG)
as printed: YO Uthman-Akinhanmi

Fields

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

Meat and Animal Product Qualitylevel 3 · 0.97
Culinary Culture and Tourismlevel 3 · 0.93
Protein Hydrolysis and Bioactive Peptideslevel 3 · 0.92

Sources

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

openalexseen September 9, 2026
2023 · Meat Research | ISSN (Online Version) 2790-1971 · 1 citations
https://openalex.org/W4323981749

Effect of replacing sodium erythorbate and nitrate with three Nigerian indigenous spices on the quality and sensorial characteristics of Frankfurter sausage · Sankore