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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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Sensory evaluation of spiced catfish using brine, garlic, ginger, turmeric as preservatives and value-added enhancers in Lafia, Nasarawa State, Nigeria

2025Global Journal of Fisheries ScienceJournalOpen access

10.31248/gjfs2025.078 Full text0 citations

Authors

3 authors across 4 institutions in 1 country.

J. K. YusufFirst author
- Federal College of Fisheries and Marine Technology (NG)
- Federal University Lafia (NG)
Okunsebor, S.A
- Nasarawa State University (NG)
- Joseph Sarwuan Tarka University Makurdi (NG)
as printed: S.A. Okunsebor
S. OmejiSenior author

Fields

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

Food Science and Nutritional Studieslevel 3 · 0.11
Hibiscus Plant Research Studieslevel 3 · 0.09
Polyamine Metabolism and Applicationslevel 3 · 0.05

Sources

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

openalexseen September 9, 2026
2025 · Global Journal of Fisheries Science · 0 citations
https://openalex.org/W7126185258

Sensory evaluation of spiced catfish using brine, garlic, ginger, turmeric as preservatives and value-added enhancers in Lafia, Nasarawa State, Nigeria · Sankore