Peer Review History: Anti-Oxidative Impact of Liquid Smoke and Thyme Essential Oil on the Quality Characteristics of Chicken and Turkey Meatballs Products during Frozen Storage

Editor(s):

(1) Dr. Rasha Mousa Ahmed Mousa, Associate Professor, University of Jeddah, Saudi Arabia.

Reviewers:

(1) Evans Frimpong Boateng, Nanjing Agricultural University, China.

(2) Teodora Popova, Institute of Animal Science, Bulgaria.

Additional Reviewers:

 

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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 (Evans Frimpong Boateng, China) | File 1 | File 2


Stage 2 | Peer review report_2 (Teodora Popova, Bulgaria) | File 1 | NA


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.