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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.

Carcass Characteristics and Sensory Appraisal of Broiler Chickens Fed Varying Levels of Cinnamon Powder

2025African Journal of Agricultural Science and Food ResearchJournalOpen access

10.62154/ajasfr.2025.021.01011 Full text0 citations

Authors

4 authors across 4 institutions in 2 countries.

S. R. AmaoFirst author
- University of Uyo (NG)
as printed: Amao, S. R.
O. S. Adedeji
- Ladoke Akintola University of Technology (NG)
as printed: Adedeji, O. S.
Samuel Olusegun Oyewumi
- University of Uyo (NG)
as printed: Oyewumi, S. O.
Tolulope Oreoluwa FaniyiSenior author
- Ajayi Crowther University (NG)
as printed: Faniyi, T.O.

Fields

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

Animal Nutrition and Physiologylevel 3 · 0.63
Rabbits: Nutrition, Reproduction, Healthlevel 3 · 0.10
Livestock and Poultry Managementlevel 3 · 0.02

Sources

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

openalexseen September 9, 2026
2025 · African Journal of Agricultural Science and Food Research · 0 citations
https://openalex.org/W4416300594

Carcass Characteristics and Sensory Appraisal of Broiler Chickens Fed Varying Levels of Cinnamon Powder · Sankore