Tazi I, Isnaini NL, Mutmainnah M, Ainur A. Principal Component Analysis (PCA) Method for Classification of Beef and Pork Aroma Based on Electronic Nose. Indonesian Journal of Halal Research [Internet]. 2019 Feb. 28 [cited 2025 Mar. 14];1(1):5-8. Available from: https://journal.uinsgd.ac.id/index.php/ijhar/article/view/4155