Peer Review History: Comparative Study on Oxidative Stability of Mustard, Groundnut, and Coconut Oils during Repeated Frying: Implications for Indian Household Cooking Practices

Editor(s):

(1) Dr. Palle E. T. Jorgensen, The University of Iowa, USA.

Reviewers:

(1) Uttiya Jana, Jadavpur University, India.

(2) Majid Majeed, Nanchang University, China.

(3) Muhammad Rais Rahmat Razak, Universitas Muhammadiyah Sidenreng Rappang, Indonesia.

Additional Reviewers:

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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 (Uttiya Jana, India) | File 1 | NA


Stage 2 | Peer Review Report_2 (Majid Majeed, China) | File 1 | NA


Stage 2 | Peer Review Report_3 (Muhammad Rais Rahmat Razak, Indonesia) | File 1 | NA


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.