"Food Additives and Improvements in Meat and Meat Products Technology" by Khabibullin R. E. , Khusainova H. R. , Yezhkova G. About. , Ponomareva V. I. , Reshetnika O. A. is a unique and relevant study that immerses the reader in the world of meat processing and meat production technologies. This edition will be especially useful for both food industry professionals and students studying relevant disciplines. The book explores the diverse aspects of the use of dietary supplements and enhancers that play a key role in creating quality meat products. The authors carefully analyze how various additives can affect the taste, texture and shelf life of foods, as well as their nutritional properties. The reader will be able to learn about the latest achievements in this area, as well as how modern technologies help improve the quality of meat and meat products, responding to the growing demands of consumers. Who can like this book? First of all, it will be of interest to professionals in the field of food technology, meat industry and gastronomy . Students and teachers of universities studying food processing technologies will also find a lot of useful information in it. In addition, the book can attract the attention of researchers involved in the safety and quality of products, as well as anyone interested in modern trends in the production and consumption of meat. The topics raised in the book are very relevant and diverse. The authors discuss not only technological aspects, but also the safety of food additives, their impact on human health and the environment. In today's world, where consumers are becoming increasingly aware of the composition of foods, knowledge of food additives and their role in meat production is becoming especially important. The book offers the reader not only theoretical knowledge, but also practical recommendations, which makes it an indispensable tool for specialists. The style of the authors is distinguished by scientific accuracy and accessibility of the presentation . They skillfully combine complex scientific concepts with practical examples, which allows the reader to easily absorb material. Habibullin R. E. and his colleagues have already established themselves as experts in the field of food technology, and their previous work has also been recognized in the scientific community. This publication continues their tradition of providing quality and up-to-date information. The book “Food Additives and Enhancers in Meat and Meat Products Technology” will be an indispensable source of knowledge for anyone who wants to understand more deeply how modern technologies affect meat and meat products production. It will help readers understand the importance of choosing quality supplements and enhancers, as well as their impact on health and well-being. If you are looking for information about food additives, meat processing technologies or just want to expand your knowledge in the field of gastronomy, this publication will be a real find for you. Do not miss the opportunity to touch the world of modern technologies in the meat industry and learn how science and practice work together to create high-quality and safe products. The book is available at a price of 160,00 rubles. and will be a great addition to your library if you are keen to keep up to date with the latest trends in food technology.