Peer Review History: Effect of Different Frying Methods on Cooking Yield, Tenderness and Sensory Properties of Chicken Breast Meat

Editor(s):

(1) Dr. Nelson PĂ©rez Guerra, Professor, Ourense Campus, University of Vigo, Spain.

Reviewers:

(1) Berna Capan, Ege University, Turkey.

(2) Isabela Bulai, University of Agronomic Sciences and Veterinary Medicine of Bucharest, Romania.

Additional Reviewers:

(1) Daniela Belichovska, Republic of North Macedonia.

(2) Salah M. Najim, University of Basrah, Iraq.

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Specific Comment:

Average Peer review marks at initial stage: 8/10

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 (Berna Capan, Turkey) | File 1 | NA


Stage 2 | Peer review report_2 (Isabela Bulai, Romania) | File 1 | NA


Stage 2 | Revised_MS_v1_and_Feedback_v1 | File 1 | File 2


Stage 3 | Comment_Editor_1_v1 | File 1 | NA