Countries
Institutions
Fields
Rankings
Compare

Search institutions, scholars, countries and publications

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.

Built from

OpenAlex — works, authorships, subject classification
ROR — institutional identity
ORCID — researcher identity
Crossref — publisher confirmation

Browse

Countries
Institutions
Fields
Rankings
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.

SENSORY PROPERTIES OF DAMBUN NAMA, FRIED AND PEPPER MEAT PRODUCTS PROCESSED FROM ISA BROWN LAYER CHICKENS

2024Nigerian Journal of Agriculture and Agricultural TechnologyJournalOpen access

10.59331/njaat.v4i3.789 Full text0 citations

Authors

4 authors.

Musa, G. D.First author
- Abubakar Tafawa Balewa University (NG)
Abubakar Muhammad
as printed: Muhammad, A. S.
D. J. U. Kalla
as printed: Kalla, D. J. U.
Jama’a, N. A.Senior author

Fields

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

Food and Agricultural Scienceslevel 3 · 0.95
Agriculture and Agroindustry Studieslevel 3 · 0.94

Sources

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

openalexseen September 9, 2026
2024 · Nigerian Journal of Agriculture and Agricultural Technology · 0 citations
https://openalex.org/W4403115879

SENSORY PROPERTIES OF DAMBUN NAMA, FRIED AND PEPPER MEAT PRODUCTS PROCESSED FROM ISA BROWN LAYER CHICKENS · Sankore