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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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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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  Data: 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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  Data: <searchLink fieldCode="JN" term="%22Food+Science+%26+Nutrition%22">Food Science & Nutrition</searchLink>. May2026, Vol. 14 Issue 5, p1-12. 12p.
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=asn&AN=194055450
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        Value: 10.1002/fsn3.71909
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        Text: English
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              Text: May2026
              Type: published
              Y: 2026
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