Peer Review History: Effect of Adding Batak Onions (Allium chinense G. Don.) on Water Content and Ash Content of Mutton Meat Rendang

Editor(s):

(1) Dr. Daniele De Wrachien, Retired Professor, The State University of Milan, Italy.

Reviewers:

(1) Syeda Hina Kausar, Maulana Azad College of Arts, Science and Commerce, India.

(2) Santosh Karajgi, BLDEA’s SSM College of Pharmacy and Research Centre, India.

(3) Bello Olunike Adedoyin, Osun State College of Education, Nigeria.

Additional Reviewers:

 

Additional Reviewers: (Comments received after deadline)

Open Peer Review Policy: Click Here

Specific Comment:

Average Peer review marks at initial stage: 8.9/10

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 (Syeda Hina Kausar, India) | File 1 | NA


Stage 2 | Peer review report_2 (Santosh Karajgi, India) | File 1 | NA


Stage 2 | Peer review report_3 (Bello Olunike Adedoyin, 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