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Research Studies in Iodine Content Draw Attention
Raleigh January 17 News reports NCC State College chemistry department will study iodine levels in North Carolina foods. Dr. A J Wilson outlines a statewide survey by geographic regions with potatoes as the primary sample, analyzing two foods in each of about 100 counties and extending to vegetables berries and cereals. The project partners with agriculture stations to assess soil type harvest maturity effects.
MENTIONED IN THIS ARTICLE
Raleigh
Department of Chemistry
NCC
State College
North Carolina
A. J. Wilson
Wilson
N. C
Coastal Plain
Piedmont
Mountain
School of Agriculture
Agricultural Experiment Station