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The Feasibility of Ethanol Production from Cheese Whey and Fruit Pomace in New York State

dc.contributor.authorGabler, Eric
dc.contributor.authorKalter, Robert J.
dc.contributor.authorBoisvert, Richard N.
dc.contributor.authorWalker, Larry P.
dc.contributor.authorPellerin, Roger A.
dc.contributor.authorRao, Andy M.
dc.contributor.authorHang, Yong D.
dc.date.accessioned2019-10-15T18:34:08Z
dc.date.available2019-10-15T18:34:08Z
dc.date.issued1981-11
dc.identifier.urihttps://hdl.handle.net/1813/68284
dc.language.isoen_US
dc.publisherCharles H. Dyson School of Applied Economics and Management, Cornell University
dc.titleThe Feasibility of Ethanol Production from Cheese Whey and Fruit Pomace in New York State
dc.typearticle
dcterms.licensehttp://hdl.handle.net/1813/57595


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