"Chemistry of taste and smell of meat products" is a fascinating and informative work written by the author's team consisting of Gren, Vysotskaya and Mikhailova .. This book will be a real discovery for everyone who is interested not only in cooking, but also in the science behind the creation of taste and aromatic characteristics of meat products. If you’ve ever wondered why one meat may have a richer flavor than the other, or how different ways of cooking affect the flavor, then this edition should definitely take a place on your shelf. The book immerses the reader in the world of chemistry, revealing the secrets that lie behind our usual dishes. The authors explain in detail how different chemical compounds affect the perception of taste and smell, as well as how these aspects can vary depending on the way meat is processed and cooked. Each section of the book is filled with interesting facts, research and practical examples, which makes reading not only useful, but also fascinating. This book will be interesting not only for professional cooks and cooks, but also for cooking lovers, students of culinary and food faculties, as well as for anyone who wants to understand more deeply how the world of tastes works. The age category of readers can vary from senior school children to adults seeking to expand their knowledge of cooking and chemistry. Whether you’re looking for cookery books, research in gastronomy, or just want to learn more about how to create the perfect dish, The Chemistry of Taste and Smell of Meat Products will be a real treasure for you. The topics raised in the book cover a wide range: from the biochemistry of the processes occurring in meat, to the impact of various cooking methods on the final product. The authors not only share their knowledge, but also offer readers practical tips that will help improve their culinary skills. For example, you will learn how to marinate meat to reveal its taste, or how different spices can change the flavor of a dish. This knowledge can become the basis for creating unique recipes and impressive culinary masterpieces. The style of the authors is characterized by accessibility and ease of presentation, which allows even complex scientific concepts to be perceived without difficulty. Gren, Vysotskaya and Mikhailova are not only experienced specialists in the field of chemistry and gastronomy, but also talented writers who can captivate the reader from the first pages. Their previous works have also received recognition and love from readers, which confirms the high level of their professionalism and passion for the topic. If you are looking for books on gastronomy, cookbooks or scientific research, “Chemistry of taste and smell of meat products” will be an excellent choice. This book will not only enrich your knowledge, but also inspire new culinary experiments. Immerse yourself in the world of taste chemistry and discover new horizons in cooking that will help you become a true master of your craft. Do not miss the opportunity to learn more about how to create the perfect dish that will please not only you, but also your loved ones.