Evaluation of Acid Value, Free Fatty Acids, and Malondialdehyde (MDA) Content in Chevon Fat: A Pre- and Post-Roasting Comparison. Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan, [S. l.], v. 12, n. 2, p. 101–104, 2024. DOI: 10.29244/jipthp.12.2.101-104. Disponível em: https://journal.ipb.ac.id/ipthp/article/view/56806. Acesso em: 12 jan. 2026.