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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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Development and Evaluation of Spiced Meat (Beef and Chicken) Powder as a Flavour Enhancer for Culinary Applications

2026African Journal of Agricultural Science and Food ResearchJournalOpen access

10.62154/ajasfr.2025.021.01027 Full text0 citations

Authors

4 authors.

Adeoye, Inioluwa HephzibahFirst author
- University of Uyo (NG)
Bartholomew Effiong
- University of Uyo (NG)
as printed: Effiong, Bartholomew Nyong
Victor Ntukidem
- University of Uyo (NG)
as printed: Ntukidem, Victor Edet
Margaret Okon BasseySenior author
- University of Uyo (NG)
as printed: Bassey, Margaret Okon

Fields

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

Food Drying and Modelinglevel 3 · 0.39
Meat and Animal Product Qualitylevel 3 · 0.21
Nanocomposite Films for Food Packaginglevel 3 · 0.07

Sources

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

openalexseen September 9, 2026
2026 · African Journal of Agricultural Science and Food Research · 0 citations
https://openalex.org/W7129290938

Development and Evaluation of Spiced Meat (Beef and Chicken) Powder as a Flavour Enhancer for Culinary Applications · Sankore