Unlocking the microbial diversity and the chemical changes throughout the fermentation process of "", Greenland shark.

is a unique traditional Icelandic product and is obtained by fermenting and drying Greenland shark (). However, little is known about the chemical and microbial changes occurring during the process. In this small-scale industrial study, fresh and frozen shark meat was fermented for eight and seven weeks, respectively, and then dried for five weeks.

A comparison of two ketamine doses for field anaesthesia in horses undergoing castration.

Background: Ketamine at 2.2 mg/kg given i.v.