J. Eamsiri, R. Photinam, S. Chookaew, K. Khemthong, S. Sajjabut, and W. Pewlong, “Enhancing Shelf Life and Quality of Traditional Thai Pork Sausage (Num-Tub) Using Gamma Irradiation”, Trends Sci, vol. 23, no. 4, p. 11854, Jan. 2026.