TAZI, Imam; ISNAINI, Nur Laila; MUTMAINNAH, Mutmainnah; AINUR, Avin. Principal Component Analysis (PCA) Method for Classification of Beef and Pork Aroma Based on Electronic Nose. Indonesian Journal of Halal Research, [S. l.], v. 1, n. 1, p. 5–8, 2019. DOI: 10.15575/ijhar.v1i1.4155. Disponível em: https://journal.uinsgd.ac.id/index.php/ijhar/article/view/4155. Acesso em: 6 dec. 2025.