1.
Evaluation of Acid Value, Free Fatty Acids, and Malondialdehyde (MDA) Content in Chevon Fat: A Pre- and Post-Roasting Comparison. JIPTHP [Internet]. 2024 Jun. 30 [cited 2026 Jan. 12];12(2):101-4. Available from: https://journal.ipb.ac.id/ipthp/article/view/56806