Peer Review History: Effect of Soybean and Finger Millet Flours on the Physicochemical and Sensory Quality of Beef Meat Sausage

Open Peer Review Policy: Click Here

Specific Comment:

Average Peer review marks at initial stage: 7.33/10

Average Peer review marks at publication stage: 9.2/10

Peer Review History:

Stage 1 | Original Manuscript | File 1 | NA

Stage 2 | Peer review report_1 (Olaniyi Olawale, Ojuko, Nigeria) | File 1 | NA

Stage 2 | Peer review report_2 (Florence A. Bello, Nigeria) | File 1 | NA

Stage 2 | Peer review report_3 (Rafael Humberto Gutierrez Bravo, Venezuela) | File 1 | File 2

Stage 2 | Revised_MS_v1_and_Feedback_v1 | File 1 | File 2

Stage 3 | Comment_Editor_1_v1 | File 1 | File 2

Stage 3 | Revised MS v2 and Feedback v2 | File 1 | NA

Stage 3 | Comment_Editor_1_v2 | File 1 | File 2

Stage 3 | Revised_MS_v1_and_Feedback_v1 | File 1 | NA

Stage 3 | Comment_Editor_2_v1 | File 1 | NA