| CLASS | ALLERGY | LP7756-2 |
| COMPONENT | Cheese mold type Ab.IgG4 | LP95651-3 |
| PROPERTY | MCnc | LP6827-2 |
| TIME_ASPCT | Pt | LP6960-1 |
| SYSTEM | Ser | LP7567-3 |
| SCALE_TYP | Qn | LP7753-9 |
| parent | Lab terms not yet categorized | LP248770-2 |
| CLASSTYPE | Laboratory class | |
| ORDER_OBS | Both | |
| EXAMPLE_UNITS | ug/mL | |
| EXAMPLE_UCUM_UNITS | ug/mL | |
| UNITSREQUIRED | N |
| LONG_COMMON_NAME | en-US | Cheese mold type IgG4 Ab [Mass/volume] in Serum |
| LONG_COMMON_NAME | en-US | Cheese mold type IgG4 Ab [Mass/volume] in Serum |
| SHORTNAME | en-US | Cheese Mold IgG4-mCnc |
| ConsumerName | en-US | Cheese mold type IgG4 antibody |
| SHORTNAME | pt-BR | Cheese Mold IgG4-mCnc |
| LONG_COMMON_NAME | de-DE | Käse (Weichkäse- bzw. Schimmelkäse-Typ) IgG4-Antikörper [Masse/Volumen] in Serum |
| LONG_COMMON_NAME | fr-FR | Fromage (fermenté) Ac IgG4 [Masse/Volume] Sérum ; Numérique |
| LONG_COMMON_NAME | nl-NL | Schimmelkaas As.IgG4 [massa/volume] in serum |
| LONG_COMMON_NAME | es-MX | Molde para queso tipo Ab.IgG4: Suero : Punto temporal: Concentración de masa: Cuantitativo: |
LOINC Version: 2.80
FHIR