Reference	Title	Category
ISO/TC 34	Food products	A
ISO/TC 34/SC 5	Milk and milk products	A
ISO/TC 34/SC 7	Spices, culinary herbs and condiments	A
ISO/TC 34/SC 11	Animal and vegetable fats and oils	A
ISO/TC 34/SC 16	Horizontal methods for molecular biomarker analysis	A
ISO/TC 34/SC 19	Bee products	A

Notes

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.