Peer Review History: Impact of Cooking Conditions on Proximate Composition and Textural Properties of Chicken Breast Meat

Editor(s):

(1) Dr. Michael Lokuruka, School of Agriculture and Biotechnology, Karatina University, Karatina, Kenya.

Reviewers:

(1) Jose Igor Hleap Zapata, Universidad Nacional de Colombia, Colombia.

(2) Sabtanti  Harimurti, Universitas Muhammadiyah Yogyakarta, Indonesia.

Additional Reviewers:

(1) Steven Richard Mussah, Lilongwe University of Agriculture and Natural Resources, Malawi.

(2) Bello Olunike Adetunji, Osun State College of Education, Nigeria.

(3) Bouhika Eddie Janvier, Marien Ngouabi University, Republic of Congo.

(4) Enas Abdulsahib Badi, Iraq.

(5) J Michael Antony Prabhu Arachi, Annamalai University, India.

(6) Marina Abdul Manaf, Universiti Sains Malaysia, Malaysia.

(7) Roberta da Silveira, UEM, Brazil.

(8) Salah M. Najim, University of Basrah, Iraq.

Open Peer Review Policy: Click Here

Specific Comment:

Average Peer review marks at initial stage: 8.5/10

Average Peer review marks at publication stage: 9/10

Peer Review History:


Stage 1 | Original Manuscript | File 1 | NA


Stage 2 | Peer review report_1 (Jose Igor Hleap Zapata, Colombia) | File 1 | NA


Stage 2 | Peer review report_2 (Sabtanti Harimurti, Indonesia) | File 1 | NA


Stage 2 | Revised_MS_v1_and_Feedback_v1 | File 1 | File 2


Stage 3 | Comment_Editor_1_v1 | File 1 | NA


Stage 3 | Revised_MS_v2_and_Feedback_v2 | File 1 | File 2


Stage 3 | Comment_Editor_1_v2 | File 1 | NA


Stage 3 | Revised_MS_v3_and_Feedback_v3 | File 1 | File 2


Posted in Review History.