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    Data Makers and Users' Views on Useful Paradata by Isto Huvila, Lisa Andersson, Olle Sköld, Ying-Hsang Liu

    Published 2025-02-01
    “…The findings underline that there is a need to continue developing and testing ideas how to capture and document paradata, and to find ways how to help data makers adopt proven practices to facilitate paradata making. …”
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    Sous vide processing: effect of time and temperature on the tenderness of knuckle bovine cuts by Suelen Cristina dos Santos Carvalho, Vanessa Cristina Francisco, Kalisa Fernanda Silva, Stanislau Bogusz Junior, Renata Tieko Nassu

    Published 2025-02-01
    “…Combinations of three temperatures (65 ºC, 75 ºC and 85 ºC) and three cooking times (60, 90 and 120 minutes) were tested for the extreme and central points of a central composite design (CCD). …”
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