Principal Component Analysis (PCA) Method for Classification of Beef and Pork Aroma Based on Electronic Nose

Author(s): Imam Tazi, Nur Laila Isnaini, Mutmainnah Mutmainnah, Avin Ainur,

Date: Feb 28, 2019

Source: Indonesian of Journal Halal Research

Publisher: Halal Center, UIN Sunan Gunung Djati Bandung

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