Eamsiri, J., 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 in Sciences, vol. 23, no. 4, Jan. 2026, p. 11854, doi:10.48048/tis.2026.11854.