Evaluation of Acid Value, Free Fatty Acids, and Malondialdehyde (MDA) Content in Chevon Fat: A Pre- and Post-Roasting Comparison. (2024). Jurnal Ilmu Produksi Dan Teknologi Hasil Peternakan, 12(2), 101-104. https://doi.org/10.29244/jipthp.12.2.101-104