LP16946-3
Cheese mold type
Active
Description
A mixture of white, soft cheeses (Camembert, Brie, Gorgonzola, Roquefort)
In a recent review of atopic food allergy, cheese was the third most important allergen involved in 12.9% of 402 predominantly adults with confirmed food allergy.
Copyright Copyright © 2006 Phadia AB.
Source: ImmunoCap,
ImmunoCap
Basic Part Properties
- Part Name
- Cheese mold type
- Part Display Name
- Cheese mold type
- Part Type
- Component (Describes the core component or analyte measured)
- Created On
- 2000-05-04
- Construct for LOINC Short Name
- Cheese Mold
LOINC Terminology Service (API) using HL7® FHIR® Get Info
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Language Variants Get Info
| Tag | Language | Translation |
|---|---|---|
| zh-CN | Chinese (China) | 长霉干酪 Synonyms: 模制干酪; |
| fr-CA | French (Canada) | Fromage à croûte de moisissure |
| et-EE | Estonian (Estonia) | Hallitusjuust |
| es-ES | Spanish (Spain) | Queso tipo sandwich |
| it-IT | Italian (Italy) | Formaggio tipo muffa |
| tr-TR | Turkish (Turkey) | Peynir mold türü |
| ru-RU | Russian (Russian Federation) | Сыр плесень тип Synonyms: Сыр с плесенью |
| nl-NL | Dutch (Netherlands) | schimmelkaas |
| fr-BE | French (Belgium) | Fromage en croûte de moisissure Synonyms: Fromage en croûtes,fromage fermenté, f82 |
| fr-FR | French (France) | Fromage (fermenté) |
| el-GR | Greek (Greece) | Τυρί τύπου ροκφόρ Synonyms: Τυρί τύπου ροκφόρ |
LOINC Copyright
Copyright © Regenstrief Institute, Inc. All Rights Reserved. To the extent included herein, the LOINC table and LOINC codes are copyright © Regenstrief Institute, Inc. and the Logical Observation Identifiers Names and Codes (LOINC) Committee. See https://