Liaisons
- Total number of liaisons: 3
- A liaisons: 3
- B liaisons: 0
- C liaisons: 0
| Reference | Title | Category |
|---|---|---|
| ISO/TC 34/SC 11 | Animal and vegetable fats and oils | A |
| ISO/TC 34/SC 12 | Sensory analysis | A |
| ISO/TC 69/SC 6 | Measurement methods and results | 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.