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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.

Assessing Producers’ Knowledge in Good Manufacturing Practices during the Production of a Traditionally Fermented Food (Ga Kenkey) in the Ho Municipality, Ghana

2022Journal of Food QualityJournalOpen access

10.1155/2022/8462337 Full text9 citations

Authors

6 authors across 2 institutions in 1 country.

Felix Kwashie MadiloFirst authorCorresponding
- University of Ghana (GH)
- Ho Technical University (GH)
Emmanuel LetsyoCorresponding
- Ho Technical University (GH)
Bless Abrah Oppong
- Ho Technical University (GH)
Yayra Benedicta Buachi
- Ho Technical University (GH)
Comfort Mawuse Klutse
- Ho Technical University (GH)
Angela Parry‐Hanson KunaduSenior author
- University of Ghana (GH)
as printed: Angela Parry-Hanson Kunadu

Fields

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

Food Safety and Hygienelevel 3 · 1.00
Food Supply Chain Traceabilitylevel 3 · 0.99
Animal Disease Management and Epidemiologylevel 3 · 0.97

Sources

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

openalexseen September 5, 2026
2022 · Journal of Food Quality · 9 citations
https://openalex.org/W4229072420

Assessing Producers’ Knowledge in Good Manufacturing Practices during the Production of a Traditionally Fermented Food (Ga Kenkey) in the Ho Municipality, Ghana · Sankore