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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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Impact of different drying techniques on the quality attributes of African catfish (Clarias gariepinus) in Makurdi

2026World Scientific ResearchJournalOpen access

10.20448/wsr.v13i1.8173 Full text0 citations

Authors

4 authors.

O.B. KwaghvihiFirst author
- Joseph Sarwuan Tarka University Makurdi (NG)
as printed: Kwaghvihi Orfega Benjamin
Aende Aondoahemen Athanasius
- Joseph Sarwuan Tarka University Makurdi (NG)
Omeji Samuel
- Joseph Sarwuan Tarka University Makurdi (NG)
Kpenger Zipporah AshiorunSenior author
- Joseph Sarwuan Tarka University Makurdi (NG)

Fields

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

Food and Agricultural Scienceslevel 3 · 0.15
African Botany and Ecology Studieslevel 3 · 0.10
Meat and Animal Product Qualitylevel 3 · 0.10

Sources

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

openalexseen September 9, 2026
2026 · World Scientific Research · 0 citations
https://openalex.org/W7129402836

Impact of different drying techniques on the quality attributes of African catfish (Clarias gariepinus) in Makurdi · Sankore