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Vendor Hygiene Practices, Temporal Variation, and Microbial Quality of Soya Kebabs Sold in Public and Private Basic Schools in Sunyani, Ghana.

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Bibliographic Details
Title: Vendor Hygiene Practices, Temporal Variation, and Microbial Quality of Soya Kebabs Sold in Public and Private Basic Schools in Sunyani, Ghana.
Authors: Amponsah, Afia Sakyiwaa1 (AUTHOR) afia.amponsah@stu.edu.gh, Mohammed, Barikisu1 (AUTHOR), Golly, Moses1 (AUTHOR), Doku, Emmanuel Tetteh2 (AUTHOR), Agyei‐Poku, Belinda1 (AUTHOR)
Source: Food Science & Nutrition. May2026, Vol. 14 Issue 5, p1-12. 12p.
Database: Academic Search Ultimate
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Description
ISSN:20487177
DOI:10.1002/fsn3.71909