Peer Review History: Composition of Flavour Non Volatile Compound Steamed Milkfish (Chanos chanos)

Editor(s):

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

(2) Dr. Nese Yilmaz, Assistant Professor, Istanbul University, Turkey.

(3) Dr. Matheus Ramalho de Lima, Professor, Federal University Rural Semi Arid Region, MossorĂ³, Brazil.

Reviewers:

(1) Hao Tan, Sicuan Institute of Edible Fungi, China.

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

Additional Reviewers:

(1) Samiran Patra, India.

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 (Hao Tan, China) | File 1 | NA


Stage 2 | Peer review report_2 (Steven Richard Mussah, Malawi) | 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 | Comment_Editor_2_v1 | File 1 | File 2


Stage 3 | Revised_MS_v2_and_Feedback_v2 | File 1 | NA


Stage 3 | Comment_Editor_3_v1 | File 1 | NA


Posted in Uncategorized.