Peer Review History:Effect of Steaming Temperature on Nutrient Content and Organoleptic of Shredded Mackerel Tuna Fish

Editor(s):

(1) Dr. Pinar Oguzhan Yildiz, Assistant Professor, Ataturk University, Erzurum, Turkey.

Reviewers:

(1) Aswati Mindaryani, Universitas Gadjah Mada, Indonesia.

(2) Tougan Polycarpe Ulbad, University of Parakou, Benin.

Additional Reviewers:

(1) Edson Kemoi, University of Kabianga, Kenya.

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

(3) Judit Tarek-Tilistyak, University of Nyíregyhaza, Hungary.

(4) Raj Singh, Maharishi Markandeshwar (Deemed to be University), India.

Additional Reviewers: (Comments received after deadline)

(1) Alawode, Rahmatallah Adenike, Forestry Research Institute of Nigeria, Nigeria.

(2) Bambang Eko Turisno, Universitas Diponegoro, Indonesia.

Open Peer Review Policy: Click Here

Specific Comment:

Average Peer review marks at initial stage: 8/10

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 (Aswati Mindaryani, Indonesia) | File 1 | File 2


Stage 2 | Peer review report_2 (Tougan Polycarpe Ulbad, Benin) | 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 | NA


Posted in Review History.