Peer Review History: Production of Soft Bloomy Rind Cheese with Lactic Acid Bacteria Isolated from Cameroon’s Cow Milk

Editor(s):

(1) Dr. Pankaj Kumar, Assistant Professor, Dolphin (PG) Institute of Biomedical and Natural Sciences, H.N.B. Garhwal Central University, Srinagar, India.

Reviewers:

(1) Nancy Sheoran, Lala Lajpat Rai University of Veterinary and Animal Sciences, India.

(2) Matheus Diniz Gonçalves Coêlho, Centro Universitário, Brasil.

(3) Suresh Raghunathrao Kagne, Badrinarayan Barwale College, India.

Additional Reviewers:

(1) Aditya Gupta, USA.

(2) Dirisu, Chimezie Gabriel, Federal College of Education (Technical), Nigeria.

(3) Nene Bi Semi Anthelme, Felix Houphouet-Boigny University, Ivory Coast.

(4) Patrick Martin, Université d’Artois, France.

(5) S.S. Meenambiga, Vels Institute of Science Technology and Advanced Studies, India.

(6) Tsong-Rong Yan, Tatung University, ROC.

Open Peer Review Policy: Click Here

Specific Comment:

Average Peer review marks at initial stage: 8.5/10

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 (Nancy Sheoran, India) | File 1 | File 2


Stage 2 | Peer review report_2 (Matheus Diniz Gonçalves Coêlho, Brasil) | File 1 | File 2


Stage 2 | Peer review report_3 (Suresh Raghunathrao Kagne, India) | 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.