Peer Review History: The Effect of Adding Chayote Purée on the Preference Level of Mackerel Dumpling with Mocaf Flour

Editor(s):

(1) Prof. Leslaw Juszczak, University of Agriculture in Krakow, Poland.

Reviewers:

(1) Akanksha Baskati, Banasthali Vidyapith, India.

(2) Olanipekun Oyeyoyin Taiwo, Institute of Agricultural Research and Training, Obafemi Awolowo University, Nigeria.

Additional Reviewers:

Additional Reviewers: (Comments received after deadline)

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 (Akanksha Baskati, India) | File 1 | NA


Stage 2 | Peer Review Report_2 (Olanipekun Oyeyoyin Taiwo, Nigeria) | 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.