|ISO/REMCO||Committee on reference materials||A|
|ISO/TC 34||Food products||A|
|ISO/TC 34/SC 2||Oleaginous seeds and fruits and oilseed meals||A|
|ISO/TC 34/SC 3||Fruits and vegetables and their derived products||A|
|ISO/TC 34/SC 4||Cereals and pulses||A|
|ISO/TC 34/SC 5||Milk and milk products||A|
|ISO/TC 34/SC 6||Meat, poultry, fish, eggs and their products||A|
|ISO/TC 34/SC 7||Spices, culinary herbs and condiments||A|
|ISO/TC 34/SC 8||Tea||A|
|ISO/TC 34/SC 9||Microbiology||A|
|ISO/TC 34/SC 10||Animal feeding stuffs||A|
|ISO/TC 34/SC 11||Animal and vegetable fats and oils||A|
|ISO/TC 34/SC 12||Sensory analysis||A|
|ISO/TC 34/SC 15||Coffee||A|
|ISO/TC 69||Applications of statistical methods||A|
|ISO/TC 93||Starch (including derivatives and by-products)||A|
|ISO/TC 134||Fertilizers and soil conditioners||A|
|ISO/TC 190||Soil quality||A|
Liaisons A: Organizations that make an effective contribution to the work of the technical committee or subcommittee for questions dealt with by this technical committee or subcommittee.
Liaisons B: Organizations that have indicated a wish to be kept informed of the work of the technical committee or subcommittee.
Liaisons C: Organizations that make a technical contribution to and participate actively in the work of a working group (for ISO/IEC JTC1 only).
Liaisons D: Organizations that make a technical contribution to and participate actively in the work of a working group.