Principal Component Analysis (PCA) Method for Classification of Beef and Pork Aroma Based on Electronic Nose
نویسندگان
چکیده
منابع مشابه
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ژورنال
عنوان ژورنال: Indonesian Journal of Halal Research
سال: 2019
ISSN: 2657-0165,2656-3754
DOI: 10.15575/ijhar.v1i1.4155