Peer Review History: Some Characteristics of Kars Gruyere Cheese, One of Turkey’s Local Cheeses

Editor(s):

(1) Dr. Tsygankova Victoria Anatolyivna, Institute of Bioorganic Chemistry and Petrochemistry of National Academy of Sciences of Ukraine, Ukraine.

Approved by:

(1) Dr. Shiamala Devi Ramaiya, Lecturer, Universiti Putra Malaysia, Bintulu Sarawak Campus, Malaysia.

Reviewers:

(1) Anatoli Cartasev, PI Scientic and Practical Institute of Horticulture and Food Technology, Moldova.

(2) Akanksha Yadav, SGT University, India.

(3) Praveen Kumar Dasari, Mother Teresa Pharmacy College, India.

Additional Reviewers:

Additional Reviewers: (Comments received after deadline)

Peer Review History:


Peer review report_1 (Anatoli Cartasev, Moldova) | File 1 | NA


Peer review report_2 (Akanksha Yadav, India) | File 1 | NA


Peer review report_3 (Praveen Kumar Dasari, India) | File 1 | NA


Comment_Academic_Editor | File 1 | NA


Comment_Book_Editor | File 1 | NA