FEMA Number
Describes the revision of the FEMA safety assessment program to account for the production of flavor ingredients through the use of genetically modified organisms so that flavor ingredients can be evaluated for status as GRAS.
Publication Type
Safety Assessments
Reference

Hallagan, J.B., and Hall, R.L. (1995) Safety assessment of flavor ingredients produced by genetically modified organisms. In Genetically Modified Foods. Edited by Engel, K-H, Takeoka, G.R., and Teranish, R. American Chemical Society, Washington, D.C.