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Abstract The microbial diminution and growth occurred in the yak meat intestinal product processing, especiallyi n them aterial,ingredientsa ndt het echnologicalp rocess. Ont he basis ofh azarda nalysisc ritical control points (HACCP), hurdle technolog(yHT)is applied to control the growth and spread of microbes, so that the shelf life will be extended.
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2006, Vol. 20 
