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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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Influence of Different Packaging Materials on the Shelf Life and Microbial Quality of Bread and Cookies

2026DOAJ (DOAJ: Directory of Open Access Journals)JournalOpen access

0 citations

Authors

2 authors.

Nnenna J. P. OmorodionFirst author
- Rivers State University (NG)
as printed: Nnenna J. Omorodion
Chiemerie O. MarycynthiaSenior author
- Rivers State University (NG)

Fields

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

Food Safety and Hygienelevel 3 · 0.37
Food Quality and Safety Studieslevel 3 · 0.07
Food Drying and Modelinglevel 3 · 0.03

Sources

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

openalexseen September 9, 2026
2026 · DOAJ (DOAJ: Directory of Open Access Journals) · 0 citations
https://openalex.org/W7128414689

Influence of Different Packaging Materials on the Shelf Life and Microbial Quality of Bread and Cookies · Sankore