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전자코를 이용한 한우육의 부위별 가열에 따른 향기 패턴

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Table 1. Metal oxide sensors of electronic nose (Anonymous, 2001)
Fig. 1. Changes of sensitivity (dR/R0) during storage at 5℃. dR/R0: Value of the sensors in relative resistance change
Fig. 2. Comparison of aroma patterns raw and cooked Hanwoo beef by using principal component analysis(PCA)

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