Peer Review History: The Effect of Heating Duration on the Preference Level of Pindang Presto Indian Mackerel

Editor(s):

(1) Dr. Ahmed Karmaoui, University Moulay Ismail, Morocco.

Reviewers:

(1) Christopher O. Ezike, Enugu State University of Science Technology, Nigeria.

(2) Wayan Kantun, Institute of Technology and Business Maritime, Indonesia.

Additional Reviewers:

(1) Lucky Uche Onyia, Modibbo Adama University, Nigeria.

Open Peer Review Policy: Click Here

Specific Comment:

Average Peer review marks at initial stage: 8.25/10

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 (Christopher O. Ezike, Nigeria) | File 1 | NA


Stage 2 | Peer review report_2 (Wayan Kantun, Indonesia) | 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.