EAMSIRI, J.; PHOTINAM, R.; CHOOKAEW, S.; KHEMTHONG, K.; SAJJABUT, S.; PEWLONG, W. Enhancing Shelf Life and Quality of Traditional Thai Pork Sausage (Num-Tub) Using Gamma Irradiation. Trends in Sciences, Nakhon Si Thammarat, Thailand, v. 23, n. 4, p. 11854, 2026. DOI: 10.48048/tis.2026.11854. Disponível em: https://tis.wu.ac.th/index.php/tis/article/view/11854. Acesso em: 8 apr. 2026.