Peer Review History: Effect of Adding Batak Onions (Allium chinense G. Don.) on Water Content and Ash Content of Mutton Meat Rendang

Editor(s):

(1) Dr. Daniele De Wrachien, Retired Professor, The State University of Milan, Italy.

Reviewers:

(1) Syeda Hina Kausar, Maulana Azad College of Arts, Science and Commerce, India.

(2) Santosh Karajgi, BLDEA’s SSM College of Pharmacy and Research Centre, India.

(3) Bello Olunike Adedoyin, Osun State College of Education, Nigeria.

Additional Reviewers:

(1) Alyaa Jabbar Hamid, Al-Furat Al-Awsat Technical University, Iraq.

(2) Garima Verma, Gurukul Kangri University, India.

(3) Mohammed Ibrahim Ribah, Kebbi State University of Science and Technology, Nigeria.

(4) Nitale M’Balikine Krou, University of Kara, Togo.

(5) Nouman Rashid Siddiqui, National Agricultural Research Centre, Pakistan.

(6) Silvester Maximus Tulandi, Indonesia.

(7) Wafai Z. A. Mikhail, Cairo University, Egypt.

Additional Reviewers: (Comments received after deadline)

(1) Rekha Rani, Agriculture University, India.

(2) Zena A. M. Al-Jawadi, University of Mosul, Iraq.

Open Peer Review Policy: Click Here

Specific Comment:

Average Peer review marks at initial stage: 8.9/10

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 (Syeda Hina Kausar, India) | File 1 | NA


Stage 2 | Peer review report_2 (Santosh Karajgi, India) | File 1 | NA


Stage 2 | Peer review report_3 (Bello Olunike Adedoyin, Nigeria) | File 1 | File 2


Stage 2 | Revised_MS_v1_and_Feedback_v1 | File 1 | File 2


Stage 3 | Comment_Editor_1_v1 | File 1 | NA


Posted in Review History.