Peer Review History: Sensory Quality and Stability of Smoked Mackerel Fish (Scromber scombrus) Stored for 20 Days as Affected by Ginger Paste Application

Editor(s):

(1) Dr. Rajesh Kumar, Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar, India.

Reviewers:

(1) Kwaghvihi Orfega Benjamin, Joseph Sarwuan Tarkaa University, Nigeria.

(2) I Nengah Kencana Putra, Udayana University, Indonesia.

(3) Jozaa Zaidan ALTamimi, Princess Nourah Bint Abdulrahman, Saudi Arabia.

(4) Nada Basheir Ali Akaree, University Putra Malaysia, Malaysia.

Additional Reviewers:

 

Open Peer Review Policy: Click Here

Specific Comment:

Average Peer review marks at initial stage: 8.62/10

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 (Kwaghvihi Orfega Benjamin, Nigeria) | File 1 | NA


Stage 2 | Peer review report_2 (I Nengah Kencana Putra, Indonesia) | File 1 | File 2


Stage 2 | Peer review report_3 (Jozaa Zaidan ALTamimi, Saudi Arabia) | File 1 | NA


Stage 2 | Peer review report_4 (Nada Basheir Ali Akaree, Malaysia) | File 1 | NA


Stage 2 | Revised_MS_v1_and_Feedback_v1 | File 1 | File 2


Stage 3 | Comment_Editor_1_v1 | File 1 | NA