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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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Effectiveness of salt, ginger, garlic and turmeric as preservatives on the microbial quality of smoked African catfish (Clarias gariepinus) in Lafia, Nasarawa State, Nigeria

2025Global Journal of Fisheries ScienceJournalOpen access

10.31248/gjfs2025.077 Full text0 citations

Authors

4 authors across 4 institutions in 1 country.

J. K. YusufFirst author
- Federal College of Fisheries and Marine Technology (NG)
- Federal University Lafia (NG)
S. A. Okunsebor
- Nasarawa State University (NG)
- Joseph Sarwuan Tarka University Makurdi (NG)
S. Omeji
I. Y. AdokeSenior author

Fields

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

Hibiscus Plant Research Studieslevel 3 · 0.12
Food Science and Nutritional Studieslevel 3 · 0.10
Ginger and Zingiberaceae researchlevel 3 · 0.08

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/W7126255292

Effectiveness of salt, ginger, garlic and turmeric as preservatives on the microbial quality of smoked African catfish (Clarias gariepinus) in Lafia, Nasarawa State, Nigeria · Sankore