Food Engineering Master Degree With a Thesis Program

Academic Unit Presenting the ProgramFood Engineering
Program DirectorProf. Dr. Mehmet DEMIRCI Namık Kemal University, Agricultural of Faculty, Food Engineering Department Tekirdag/TURKEY
Program TypeMaster Degree With a Thesis Program
Level of Degree EarnedGraduate (Master’s Degree).
Degree EarnedPost graduate diploma is given to the graduates who successfully complete the post graduate study at the concerning department depending upon the graduate school of natural and applied sciences.
Education TypeTam zamanlı
Registration Acceptance Conditions(1) Candidates who apply for admission to a master programme should hold a valid bachelor’s degree and, except the applicants to the Department of Music, a minimum score of 55 from the Selection Examination for Academic Personnel and Graduate Studies (ALES) administered by the Student Selection and Placement Centre (ÖSYM). Instead of ALES score, candidates may choose to submit the scores of other internationally accepted examinations whose validity and equivalency are determined by the University Senate. (2) The final admission score is determined as the total sum of %10 of the undergraduate GPA, %50 of ALES score and %40 of the grade received in the entrance examination which is conducted by a jury determined by and representing the Department. The final admission score should be at least 65. The number of accepted students is decided prior to the admission and the successful applicants are shortlisted according to the scores starting with the highest ones.   
Recognition of Prior LearningA student who has successfully completed at least one semester in a comparable master programme at another accredited institution is eligible as a lateral transfer. Lateral transfers are generally admitted after being evaluated on a case by case basis and upon the decision of the administration of the Department and the Graduate School. 
Degree Requirements and Rules to take a minimum of 7 courses with a minimum of 21 local credits.
to succeed in all the courses with a letter grade of at least CC/S
to prepare and defend a master's dissertation
to have a Cumulative Grade Point Average of at least 2.00/4.00 with a minimum of 120 ECTS credits.
Program ProfileThe aim of the Graduate Programme of Food Engineering Department is to educate individuals as leader and modernist scholars for related departments. Graduates of the programme are capable to compete in international arena with their good contemporary engineering and technology knowledge and could be able to design, manage and improve necessary systems to produce high quality, safe and value added foods. They could be able to represent his/her university and country at the highest level with their researches and publications.
Occupational Profiles of GraduatesFood Engineers with M.Sc. have the opportunity to work in governmental organizations, i.e. Ministry of Food, Agriculture and Animal Livestock, Ministry of Health, Ministry of Industry and Trade, Institute of Turkish Standarts. They can also work in the private food-related enterprises as Project engineer, process engineer, investment expert, consultant or quality expert, or can establish their own companies.
Access To Upper DegreeUpon successful completion of their master programme, the students are encouraged to embark on further academic studies on the graduate level (doctoral programme) on condition of having received the required score in ALES exam, possessing sufficient knowledge of English or another foreign language, and being successful in the entrance examination.
Exams, Assessment and Grading

For a student to have successfully completed the master programme, the GPA should be at least 65.

Grades

The grading system to evaluate the student performance is signified by the values in the chart below. For each course students are graded by letters. Letter grades, coefficients and ratios are as follows:

 

 

Grade

Letter Grade

Local Grade

Status

90-100

AA

4.00

Pass

85-89

BA

3.50

Pass

80-84

BB

3.00

Pass

75-79

CB

2.50

Pass

65-74

CC

2.00

Pass

0-64

FF

0

Fail

Graduation Requirements
Teaching Methods

Teaching Methods

Teaching methods are determined so as to improve skills, such as teaching-learning strategies, self-discipline, life-long learning, observation, sharing knowledge, presentation, critical thinking, teamwork, effective use of informatics.

Moreover, the choice of teaching methods pays heed to supporting students with different skills. The teaching methods used in the program are listed below*:

 

TEACHING METHODS*

LEARNING ACTIVITIES

MEANS

Course

Listening and interpretation

Standard classroom technologies, multimedia devices, projector, computer, overhead projector

Discussion Course

Listening and interpretation, observation/situation handling, critical thinking, question development

Standard classroom technologies, multimedia devices, projector, computer, overhead projector

Special Support / Structural Examples

Special skills planned beforehand

 

Playing a Role / Drama

Special skills planned beforehand

Standard classroom technologies, special equipment

Problem Solving

Special skills planned beforehand

 

Case Study

Special skills planned beforehand

 

Brainstorming

Listening and interpretation, observation/situation handling, critical thinking, question development, team work

Standard classroom technologies, multimedia devices, projector, computer, overhead projector

Small Group Discussion

Listening and interpretation, observation/situation handling, critical thinking, question development

Standard classroom technologies, multimedia devices, projector, computer, overhead projector

Presentation

Listening and interpretation, observation/situation handling

Real or virtual environment suitable for observation

Simulation

Listening and interpretation, observation/situation handling, informatics skills

Real or virtual environment suitable for observation

Seminar

Research – lifelong learning, writing, reading, informatics, listening and interpretation, management skills

Standard classroom technologies, multimedia devices, projector, computer, overhead projector, special equipment

Group Study

Research – lifelong learning, writing, reading, informatics, critical thinking, question development, management skills, team work

 

Field / Land Study

Observation / situation handling, research – lifelong learning, writing, reading

 

Laboratory

Observation/situation handling, informatics, management skills, team work

Special equipment

Homework

Research – lifelong learning, writing, reading, Informatics

Internet database, library database, e-mail

Oral Exam

 

 

Survey and Questionnaire Study

Research – lifelong learning, writing, reading

 

Panel

Listening and interpretation, observation/situation handling

Standard classroom technologies, multimedia devices, projector, computer, overhead projector, special equipment

Guest Speaker

Listening and interpretation, observation/situation handling

Standard classroom technologies, multimedia devices, projector, computer, overhead projector, special equipment

Student Club Activity / Projects

Observation/situation handling, critical thinking, question development, team work, research – lifelong learning, writing, reading, management skills, special skills planned beforehand

 

 

*One or more of the listed methods can be used depending on the specificity of the course. 

 

Program Outcomes

1-Having comprehensive knowledge about current techniques and methods applied in the field and their limitations
2-The ability to design experiments, conduct experiments, collect data, analyze and interpret results
3-The ability to develop strategy, policy and implementation plans in the field of Food Engineering and to evaluate the results obtained within the framework of quality processes
4-To be able to teach and control these values by taking into account scientific, social and ethical values in the stages of collecting, interpreting and announcing the data related to the field of Food Engineering.
5-The ability to develop knowledge with scientific methods in the field of Food Engineering, to complete and use incomplete or limited data
6-The ability to analyze a problem in the field of Food Engineering, to produce a solution, to use the theoretical and applied knowledge in these fields with engineering solutions, to compare, evaluate and apply existing methods
7-The ability to apply the knowledge and solution methods obtained in the field of Food Engineering in interdisciplinary studies.
8-The ability to access, evaluate and apply knowledge as a result of scientific research, together with the expansion and deepening of the knowledge in the relevant field, which is built on the qualifications of the Food Engineering undergraduate degree.
9-The ability to identify, define, formulate and solve engineering problems; for this purpose, the ability to select and apply appropriate analytical methods and modeling techniques

Curriculum

Food Engineering


Course

2024-2025 Fall Semester
Course Code Course Name Browse T A ECTS
LÜ-FBE-04 Scientific Research Techniques and Scientific Ethics 3 0 5
LÜ-FBE-01 Special Topics 8 0 10
Elective 2024-2025 Güz Dönemi Gıda Mühendisliği Seçmeli Dersler() 45
LÜ-GM-27 Advanced Food Microbiology 3 0 5
LÜ-GM-56 Aroma Chemistry 3 0 5
LÜ-GM-19 Bakery Ingredients and Additives 3 0 5
LÜ-GM-20 Bread Making Technology 3 0 5
LÜ-GM-18 Cereal Chemistry 3 0 5
LÜ-GM-09 Cheese Making Technology 3 0 5
LÜ-GM-28 Dairy Microbiology 3 0 5
LÜ-GM-21 Durum Wheat Products 3 0 5
LÜ-GM-59 Evaluation of Wastes and By-Products in Vegetable Oil Industry 3 0 5
LÜ-GM-76 Food Biosensors 3 0 5
LÜ-GM-70 Food Contaminants 3 0 5
LÜ-GM-50 Food Intoxications and Infections 3 0 5
LÜ-GM-44 Food Machinery and Equipment 3 0 5
LÜ-GM-15 Functional Dairy Products 3 0 5
LÜ-GM-07 Lipid Chemistry 3 0 5
LÜ-GM-31 Meat Technology 3 0 5
LÜ-GM-63 Microbiological Enumeration Methods 3 0 5
LÜ-GM-55 Milk Basis Products Technology 3 0 5
LÜ-GM-13 Modern Techniques in Food Preservation 3 0 5
LÜ-GM-35 Modified Fats and Production Technology 3 0 5
LÜ-GM-24 Mycotoxigenic Moulds and Mycotoxins 3 0 5
LÜ-GM-77 Nanotechnology and Food Applications 3 0 5
LÜ-GM-67 Natural Colorants Used in the Food Industry 3 0 5
LÜ-GM-45 New Trends in Food Processing 3 0 5
LÜ-GM-75 Novel Approaches in Food Packaging 3 0 5
LÜ-GM-04 Nutrition Principles 3 0 5
LÜ-GM-26 Probiotic Bacteria and Prebiotics 3 0 5
LÜ-GM-66 Quality Assurance Systems in Food Industriy 3 0 5
LÜ-GM-10 Sanitation in Food Facilities and Personnel Hygiene 3 0 5
LÜ-GM-43 Scientific Research Methods 3 0 5
LÜ-GM-53 Sensory Evaluation Techniques 3 0 5
LÜ-GM-29 Specific Fermented Dairy Products 3 0 5
LÜ-GM-57 Techniques of Press, Extraction and Refining is Practiced in Oil Technology 3 0 5
LÜ-GM-49 Technology of Prepared Meal 3 0 5
LÜ-GM-54 The Milk Industry Organization 3 0 5
LÜ-GM-17 Unit Operations in Food Engineering 3 0 5
LÜ-GM-33 Using of Additives in Meat and Meat Products 3 0 5
LÜ-GM-58 Using of Enzymes in Food Industry 3 0 5
LÜ-GM-48 Vegetable Food Fermentations 3 0 5
Total ECTS: 60

2024-2025 Spring Semester
Course Code Course Name Browse T A ECTS
LÜ-FBE-02 MSc. Seminar 0 2 5
LÜ-FBE-04 Scientific Research Techniques and Scientific Ethics 3 0 5
LÜ-FBE-01 Special Topics 8 0 10
Elective 2024-2025 Bahar Dönemi Gıda Mühendisliği Seçmeli Dersler() 45
LÜ-GM-27 Advanced Food Microbiology 3 0 5
LÜ-GM-56 Aroma Chemistry 3 0 5
LÜ-GM-19 Bakery Ingredients and Additives 3 0 5
LÜ-GM-20 Bread Making Technology 3 0 5
LÜ-GM-18 Cereal Chemistry 3 0 5
LÜ-GM-09 Cheese Making Technology 3 0 5
LÜ-GM-28 Dairy Microbiology 3 0 5
LÜ-GM-21 Durum Wheat Products 3 0 5
LÜ-GM-59 Evaluation of Wastes and By-Products in Vegetable Oil Industry 3 0 5
LÜ-GM-32 Fermented Meat Technology 3 0 5
LÜ-GM-76 Food Biosensors 3 0 5
LÜ-GM-70 Food Contaminants 3 0 5
LÜ-GM-61 Food Fermentation Processes 3 0 5
LÜ-GM-50 Food Intoxications and Infections 3 0 5
LÜ-GM-44 Food Machinery and Equipment 3 0 5
LÜ-GM-15 Functional Dairy Products 3 0 5
LÜ-GM-07 Lipid Chemistry 3 0 5
LÜ-GM-31 Meat Technology 3 0 5
LÜ-GM-63 Microbiological Enumeration Methods 3 0 5
LÜ-GM-55 Milk Basis Products Technology 3 0 5
LÜ-GM-13 Modern Techniques in Food Preservation 3 0 5
LÜ-GM-35 Modified Fats and Production Technology 3 0 5
LÜ-GM-24 Mycotoxigenic Moulds and Mycotoxins 3 0 5
LÜ-GM-77 Nanotechnology and Food Applications 3 0 5
LÜ-GM-67 Natural Colorants Used in the Food Industry 3 0 5
LÜ-GM-45 New Trends in Food Processing 3 0 5
LÜ-GM-75 Novel Approaches in Food Packaging 3 0 5
LÜ-GM-04 Nutrition Principles 3 0 5
LÜ-GM-26 Probiotic Bacteria and Prebiotics 3 0 5
LÜ-GM-66 Quality Assurance Systems in Food Industriy 3 0 5
LÜ-GM-10 Sanitation in Food Facilities and Personnel Hygiene 3 0 5
LÜ-GM-43 Scientific Research Methods 3 0 5
LÜ-GM-53 Sensory Evaluation Techniques 3 0 5
LÜ-GM-29 Specific Fermented Dairy Products 3 0 5
LÜ-GM-57 Techniques of Press, Extraction and Refining is Practiced in Oil Technology 3 0 5
LÜ-GM-49 Technology of Prepared Meal 3 0 5
LÜ-GM-65 Texture and Rheology of Foods 3 0 5
LÜ-GM-54 The Milk Industry Organization 3 0 5
LÜ-GM-17 Unit Operations in Food Engineering 3 0 5
LÜ-GM-33 Using of Additives in Meat and Meat Products 3 0 5
LÜ-GM-58 Using of Enzymes in Food Industry 3 0 5
LÜ-GM-48 Vegetable Food Fermentations 3 0 5
Total ECTS: 65
Total ECTS(Year): 125
Thesis

2024-2025 Fall Semester
Course Code Course Name Browse T A ECTS
LÜ-FBE-01 Special Topics 8 0 10
LÜ TEZ Thesis 0 0 20
Total ECTS: 30

2024-2025 Spring Semester
Course Code Course Name Browse T A ECTS
LÜ-FBE-01 Special Topics 8 0 10
LÜ TEZ Thesis 0 0 20
Total ECTS: 30
Total ECTS(Year): 60

Matrix of Course - Program Outcomes

LÜ-FBE-04 Scientific Research Techniques and Scientific Ethics
#
111111111
111111111
111111111
111111111
111111111
111111111
111111111
111111111
111111111
111111111
LÜ-GM-27 Advanced Food Microbiology
#
311113131
311113131
311113131
311113131
311113131
311113131
LÜ-GM-56 Aroma Chemistry
#
131131131
131131131
131131131
131131131
LÜ-GM-19 Bakery Ingredients and Additives
#
000000000000000000333333333333333333222222222333333333030030033222222222333333333
000000000000000000333333333333333333222222222333333333030030033222222222333333333
000000000000000000333333333333333333222222222333333333000330033222222222333333333
000000000000000000333333333333333333222222222333333333300030033222222222333333333
000000000000000000333333333333333333222222222333333333030030033222222222333333333
000000000000000000333333333333333333222222222333333333030030033222222222333333333
000000000000000000333333333333333333222222222333333333303300300222222222333333333
000000000000000000333333333333333333222222222333333333003033030222222222333333333
000000000000000000333333333333333333222222222333333333030030033222222222333333333
LÜ-GM-20 Bread Making Technology
#
300000000
400000000
400000000
400000000
400000000
400000000
400000000
400000000
400000000
400000000
LÜ-GM-18 Cereal Chemistry
#
111211221
111201221
001211221
LÜ-GM-09 Cheese Making Technology
#
111225121
222211121
122121211
121112211
112331111
LÜ-GM-28 Dairy Microbiology
#
311113131
311113131
LÜ-GM-21 Durum Wheat Products
#
000000000000000000003333333333333333333322222222223333333333333333333322222222223333333333
000000000000000000003333333333333333333322222222223333333333333333333322222222223333333333
000000000000000000003333333333333333333322222222223333333333333333333322222222223333333333
000000000000000000003333333333333333333322222222223333333333333333333322222222223333333333
000000000000000000003333333333333333333322222222223333333333333333333322222222223333333333
000000000000000000003333333333333333333322222222223333333333333333333322222222223333333333
000000000000000000003333333333333333333322222222223333333333333333333322222222223333333333
000000000000000000003333333333333333333322222222223333333333333333333322222222223333333333
000000000000000000003333333333333333333322222222223333333333333333333322222222223333333333
000000000000000000003333333333333333333322222222223333333333333333333322222222223333333333
LÜ-GM-59 Evaluation of Wastes and By-Products in Vegetable Oil Industry
#
113212111
113212111
113212111
LÜ-GM-76 Food Biosensors
#
400000000
400000000
400000000
400000000
LÜ-GM-70 Food Contaminants
#
505000055
502000055
505000055
505000055
LÜ-GM-50 Food Intoxications and Infections
#
000000000
003000000
000000000
000200000
000000300
000000000
000000003
000000000
000000000
000000000
000000000
000000000
LÜ-GM-44 Food Machinery and Equipment
#
530005055
530005055
530005055
LÜ-GM-15 Functional Dairy Products
#
000000050
000000500
000000400
LÜ-GM-07 Lipid Chemistry
#
440030003
440030003
440030003
LÜ-GM-31 Meat Technology
#
111221210
133232241
231232313
LÜ-GM-63 Microbiological Enumeration Methods
#
300030000
300030000
300030000
300030000
300030000
300030000
LÜ-GM-55 Milk Basis Products Technology
#
311311131
311311131
311311131
LÜ-GM-13 Modern Techniques in Food Preservation
#
300000000
300000000
000000030
LÜ-GM-35 Modified Fats and Production Technology
#
540030403
540030403
540030403
LÜ-GM-24 Mycotoxigenic Moulds and Mycotoxins
#
300000000
300000000
300000000
300000000
300000000
300000000
300003000
300000000
334003000
334003000
334003000
LÜ-GM-77 Nanotechnology and Food Applications
#
400000000
400000000
400000000
LÜ-GM-67 Natural Colorants Used in the Food Industry
#
555005053
505005053
505005053
505005053
LÜ-GM-45 New Trends in Food Processing
#
112211141
221112222
211111221
111221221
111111142
112212222
111111141
111121111
211121111
111111122
LÜ-GM-75 Novel Approaches in Food Packaging
#
400000000
400000000
400000000
400000000
400000000
LÜ-GM-04 Nutrition Principles
#
100044020
100000044
100000042
LÜ-GM-26 Probiotic Bacteria and Prebiotics
#
000000000
000000000
000000000
000000000
000000000
000000000
000000000
000000000
000000000
002302000
002302000
002302000
002302000
LÜ-GM-66 Quality Assurance Systems in Food Industriy
#
000000000
000000000
000000000
000000000
003000000
000000000
000200000
000000000
000000000
000010000
000000000
000000000
000000000
000000000
LÜ-GM-10 Sanitation in Food Facilities and Personnel Hygiene
#
131031301
231002300
131021300
231000300
111020330
121000200
111020003
111200302
131000030
132200001
LÜ-GM-43 Scientific Research Methods
#
212212122
112112221
212211213
122223211
122221122
221112232
111111223
222212111
212121122
123211231
LÜ-GM-53 Sensory Evaluation Techniques
#
020000000
000000000
001000000
000000000
000020000
000000000
000000400
000000000
000000000
000000000
000000000
LÜ-GM-29 Specific Fermented Dairy Products
#
300003000
300003000
300003000
LÜ-GM-57 Techniques of Press, Extraction and Refining is Practiced in Oil Technology
#
123121010
123121010
123121010
LÜ-GM-49 Technology of Prepared Meal
#
000030000
000000030
000300000
LÜ-GM-54 The Milk Industry Organization
#
311311131
311311131
311311131
LÜ-GM-17 Unit Operations in Food Engineering
#
400003033
100001054
130003035
LÜ-GM-33 Using of Additives in Meat and Meat Products
#
112322333
212323222
123332223
LÜ-GM-58 Using of Enzymes in Food Industry
#
113112111
113112111
113112111
LÜ-GM-48 Vegetable Food Fermentations
#
300000000
000000030
300000000
LÜ-FBE-02 MSc. Seminar
#
400050050
400050050
400050050
400050050
LÜ-FBE-04 Scientific Research Techniques and Scientific Ethics
#
111111111
111111111
111111111
111111111
111111111
111111111
111111111
111111111
111111111
111111111
LÜ-GM-27 Advanced Food Microbiology
#
311113131
311113131
311113131
311113131
311113131
311113131
LÜ-GM-56 Aroma Chemistry
#
131131131
131131131
131131131
131131131
LÜ-GM-19 Bakery Ingredients and Additives
#
311211121
311211121
311211121
311211121
LÜ-GM-20 Bread Making Technology
#
300000000
400000000
400000000
400000000
400000000
400000000
400000000
400000000
400000000
400000000
LÜ-GM-18 Cereal Chemistry
#
312111221
312111221
312111221
312111221
LÜ-GM-09 Cheese Making Technology
#
111225121
223211121
132121211
131112211
112331111
LÜ-GM-28 Dairy Microbiology
#
311113131
311113131
LÜ-GM-21 Durum Wheat Products
#
311221221
311221221
311221221
311221221
LÜ-GM-59 Evaluation of Wastes and By-Products in Vegetable Oil Industry
#
113212111
113212111
113212111
LÜ-GM-76 Food Biosensors
#
400000000
400000000
400000000
400000000
LÜ-GM-70 Food Contaminants
#
500003030
505003033
500003030
500003030
LÜ-GM-61 Food Fermentation Processes
#
030000000
000300000
000004000
LÜ-GM-50 Food Intoxications and Infections
#
301000100
301000100
302000100
301000100
302000100
302000100
301000200
300000200
300000100
300000100
300000100
300000000
LÜ-GM-44 Food Machinery and Equipment
#
503004330
500004000
500004000
LÜ-GM-15 Functional Dairy Products
#
300000000
300000000
300000000
LÜ-GM-07 Lipid Chemistry
#
440030003
440030003
440030003
LÜ-GM-31 Meat Technology
#
111321210
133232241
231232313
LÜ-GM-63 Microbiological Enumeration Methods
#
300000000
200000000
300000000
200000000
300000000
300000000
LÜ-GM-55 Milk Basis Products Technology
#
311311131
311311131
311311131
LÜ-GM-13 Modern Techniques in Food Preservation
#
300000000
300000000
000000030
LÜ-GM-35 Modified Fats and Production Technology
#
540030403
540030403
540030403
LÜ-GM-24 Mycotoxigenic Moulds and Mycotoxins
#
300000000
300000000
400000000
400000000
400000000
400000000
000000000
400000000
400000000
500000000
300000000
400000000
300000000
LÜ-GM-77 Nanotechnology and Food Applications
#
000000050
500000004
400000000
LÜ-GM-67 Natural Colorants Used in the Food Industry
#
533300005
500003030
500003030
500003030
LÜ-GM-45 New Trends in Food Processing
#
112211141
321112222
213111221
113221221
111111142
112212232
111111141
111121311
211121311
111111422
LÜ-GM-75 Novel Approaches in Food Packaging
#
400000000
400000000
400000000
400000000
400000000
LÜ-GM-04 Nutrition Principles
#
003000000
003000000
003000000
003000000
LÜ-GM-26 Probiotic Bacteria and Prebiotics
#
300000000
300000000
300000000
300000000
300000000
300000000
300000000
300000000
300000000
300000000
300000000
300000000
300000000
LÜ-GM-66 Quality Assurance Systems in Food Industriy
#
300000000
300000000
300000000
300000000
300000000
300000000
300000000
300000000
300000000
300000000
300000000
300000000
300000000
300000000
LÜ-GM-10 Sanitation in Food Facilities and Personnel Hygiene
#
131031301
231002300
131021300
231000300
111020330
121000200
111020003
111200302
131000030
132200001
LÜ-GM-43 Scientific Research Methods
#
300000000
300000000
300000000
400000000
400000000
400000000
300000000
400000000
400000000
400000000
LÜ-GM-53 Sensory Evaluation Techniques
#
310003000
310002000
310000000
310000000
310000000
301000000
301000000
301000030
301003000
300003000
300003000
LÜ-GM-29 Specific Fermented Dairy Products
#
303030000
303030000
303030000
LÜ-GM-57 Techniques of Press, Extraction and Refining is Practiced in Oil Technology
#
123121010
123121010
123121010
LÜ-GM-49 Technology of Prepared Meal
#
000030000
000000030
000300000
LÜ-GM-65 Texture and Rheology of Foods
#
300000000
300000000
300000000
400000000
400000000
LÜ-GM-54 The Milk Industry Organization
#
311311131
311311131
311311131
LÜ-GM-17 Unit Operations in Food Engineering
#
100005034
100003054
100003035
LÜ-GM-33 Using of Additives in Meat and Meat Products
#
112322333
212323222
123332223
LÜ-GM-58 Using of Enzymes in Food Industry
#
113112111
113112111
113112111
LÜ-GM-48 Vegetable Food Fermentations
#
300000000
000000030
300000000
LÜ TEZ Thesis
#
540400005
540400005
540400005
540400005
LÜ TEZ Thesis
#
200500005
500000005
500000005
240000005