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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.

Nutritional and sensorial evaluation of egg-meat loaves for quality and consumers acceptability as functional food

2025Meat Research | ISSN (Online Version) 2790-1971JournalOpen access

10.55002/mr.5.6.132 Full text0 citations

Authors

6 authors across 3 institutions in 2 countries.

OA KasumuFirst author
- Olabisi Onabanjo University (NG)
OC Apata
- University of Ibadan (NG)
S. A. Olanloye
as printed: SA Olanloye
O. O. Olaleye
- Olabisi Onabanjo University (NG)
as printed: OO Olaleye
MA Hashem
ES ApataSenior author
- Olabisi Onabanjo University (NG)

Fields

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

Meat and Animal Product Qualitylevel 3 · 0.17
Animal Nutrition and Physiologylevel 3 · 0.10
Food and Agricultural Scienceslevel 3 · 0.05

Sources

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

openalexseen September 9, 2026
2025 · Meat Research | ISSN (Online Version) 2790-1971 · 0 citations
https://openalex.org/W7164961716

Nutritional and sensorial evaluation of egg-meat loaves for quality and consumers acceptability as functional food · Sankore