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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.

EFFECT OF COOKING METHODS ON PALATABILITY TRAITS AND CHEMICAL COMPOSITION OF BROILER MEAT

2024Nigerian Journal of Animal ProductionJournalOpen access

10.51791/njap.vi.7428 Full text0 citations

Authors

3 authors.

P. I. OkohFirst author
- Ambrose Alli University (NG)
as printed: P. I. OKOH
E. T. E. Ehebha
- Ambrose Alli University (NG)
as printed: E. T. E. EHEBHA
Dick ObasoyoSenior author
- Ambrose Alli University (NG)
as printed: D. O. OBASOYO

Fields

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

Animal Nutrition and Physiologylevel 3 · 0.99
Livestock and Poultry Managementlevel 3 · 0.96
Meat and Animal Product Qualitylevel 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
2024 · Nigerian Journal of Animal Production · 0 citations
https://openalex.org/W4404947941

EFFECT OF COOKING METHODS ON PALATABILITY TRAITS AND CHEMICAL COMPOSITION OF BROILER MEAT · Sankore