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5. Bull Anim Biotechnol Choi 7 49 2015 Effect of dietary fiber addition on the quality characteristics of blended pork meat 

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20. J Korean Soc Food Sci Nutr Kim 44 10 1543 2015 10.3746/jkfn.2015.44.10.1543 Optimal conditions for anthocyanin extraction from black rice bran and storage stability of anthocyanin extract 

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31. Korean J Food Sci Technol Park 48 5 474 2016 10.9721/KJFST.2016.48.5.474 Effects of black rice powder concentration on quality properties of pork restructured jerky 

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32. Park SY. 2016. Study on quality properties of meat products added black rice powder. Master's thesis. Kongju University, Gongju, Korea. pp 4-5.ParkSY.2016Study on quality properties of meat products added black rice powderMaster's thesisKongju UniversityGongju, Korea45 

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