LP17354-9
Cheese parmesan
Active
Description
Parmigiano Reggiano. A hard, distinctively flavoured cheese made of skim milk in a specific region in Italy. Popular as an accompaniment to pasta (see), on which it is served grated. Copyright Copyright © 2002 All Allergy. Source: All Allergy, All Allergy
Basic Part Properties
- Part Name
- Cheese parmesan
- Part Display Name
- Parmesan Cheese
- Part Type
- Component (Describes the core component or analyte measured)
- Created On
- 2000-05-04
- Construct for LOINC Short Name
- Parmesan
LOINC Terminology Service (API) using HL7® FHIR® Get Info
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Language Variants Get Info
| Tag | Language | Translation |
|---|---|---|
| zh-CN | Chinese (China) | 巴尔马干酪 Synonyms: 巴尔马干酪（一种用脱脂牛奶制成， |
| fr-CA | French (Canada) | Fromage parmesan |
| et-EE | Estonian (Estonia) | Parmesani juust |
| es-ES | Spanish (Spain) | Queso parmesano |
| it-IT | Italian (Italy) | Parmigiano Synonyms: Parmigiano |
| tr-TR | Turkish (Turkey) | Peynir parmesan |
| ru-RU | Russian (Russian Federation) | Сыр пармезан |
| nl-NL | Dutch (Netherlands) | parmezaanse kaas Synonyms: kaas parmezaanse |
| fr-BE | French (Belgium) | Fromage parmesan |
| fr-FR | French (France) | Parmesan |
| el-GR | Greek (Greece) | Τυρί Παρμεζάνα Synonyms: Τυρί Παρμεζάνα |
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://