Peer Review History: Determination of Hydroxyproline Amount of Fermented Sausages by HPLC and Revealing the Relationship between Quality Parameters

Editor(s):

(1) Dr. Nelson Pérez Guerra, Professor, Ourense Campus, University of Vigo, Spain.

Reviewers:

(1) Dagmara Migut, University of Rzeszow, Poland.

(2) Natwalinkhol  Settapramote, Rajamangala University of Technology Isan Surin Campus, Thailand.

(3) Bhaveshkumar L. Jani, Sardarkrushinagar Dantiwada Agricultural University, India.

Additional Reviewers:

(1) José Carlos Fialho de Resende, Brazil.

Open Peer Review Policy: Click Here

Specific Comment:

Average Peer review marks at initial stage: 8.66/10

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 (Dagmara Migut, Poland) | File 1 | NA


Stage 2 | Peer review report_2 (Natwalinkhol Settapramote, Thailand) | File 1 | NA


Stage 2 | Peer review report_3 (Bhaveshkumar L. Jani, India) | File 1 | NA


Stage 2 | Revised_MS_v1_and_Feedback_v1 | File 1 | File 2


Stage 3 | Comment_Editor_1_v1 | File 1 | NA