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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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Coverage is partial and says so. A country appears with its research output only once its works have been swept; until then the portal shows whatever the graph happens to hold for it and labels it as exactly that.

Effects of Urea-Treated Fermented Orange Peel Meal Fermentation Duration on Meat Organoleptic Properties and Apparent Nutrient Digestibility in Broiler Chickens

2026International Journal of Poultry ScienceJournalOpen access

10.3923/ijps.2026.69.77 Full text0 citations

Authors

5 authors.

Olawale M. AkanbiFirst author
- Ahmadu Bello University (NG)
T. S. Olugbemi
- Ahmadu Bello University (NG)
as printed: Taiye Sunday Olugbemi
Moji Afolayan
- Ahmadu Bello University (NG)
Samuel Shehu Ndams
- Ahmadu Bello University (NG)
Habiba Iliyasu AttaSenior author
- Ahmadu Bello University (NG)

Fields

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

Animal Nutrition and Physiologylevel 3 · 0.38
Meat and Animal Product Qualitylevel 3 · 0.10
Probiotics and Fermented Foodslevel 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
2026 · International Journal of Poultry Science · 0 citations
https://openalex.org/W7154997047

Effects of Urea-Treated Fermented Orange Peel Meal Fermentation Duration on Meat Organoleptic Properties and Apparent Nutrient Digestibility in Broiler Chickens · Sankore