Peer Review History: Development, Quality Evaluation and Storage Stability of Chicken Papad Incorporated with Spent Hen Meat Powder

Editor(s):

(1) Dr. Vincenzo Tufarelli, University of Bari ‘Aldo Moro’, Italy.

Reviewers:

(1) CHAMA Zouaouia, Djillali Liabes University, Algeria.

(2) GABRIEL GOMES DE OLIVEIRA, UNICAMP, BRAZIL.

Additional Reviewers:

Open Peer Review Policy: Click Here

Specific Comment:

Average Peer review marks at initial stage: 7.625/10

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 (CHAMA Zouaouia, Algeria) | File 1 | NA


Stage 2 | Peer Review Report_2 (GABRIEL GOMES DE OLIVEIRA, BRAZIL) | File 1 | NA


Stage 2 | Revised_MS_v1_and_Feedback_v1 | File 1 | File 2


Stage 3 | Comment_Editor_1_v1 | File 1 | NA


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