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121Vitamin C — This article is about ascorbic acid as a nutrient; for its chemical properties, see the article ascorbic acid; for other uses, see the disambiguation page. Vitamin C …
122Bread — For other uses, see Bread (disambiguation). Various leavened breads …
123Niacin — IUPAC name …
124Champagne (wine) — This article is about the Champagne, which comes from the Champagne region of France. For other uses, see Champagne (disambiguation). For all sparkling wines, see Sparkling wine. Champagne, a festive wine Champagne (French: [ʃɑ̃.paɲ]; …
125Coccidioidomycosis — Classification and external resources Histopathological changes in a case of coccidioidomycosis of the lung showing a large fibrocaseous nodule. ICD 10 B …
126Digital Compact Cassette — For other uses, see DCC (disambiguation). Digital Compact Cassette Media type Magnetic tape Encoding Precision Adaptive Sub band Coding (MPEG 1 Audio Layer I) …
127Baguette — A baguette (pronEng|bəˈɡɛt) is a variety of bread distinguishable by its length, very crispy crust, and slits cut into it to enable proper expansion. The standard girth of a baguette is approximately 5 or 6 cm, but the bread itself can be up to a …
128Monoclonal antibodies — A general representation of the methods used to produce monoclonal antibodies. Monoclonal antibodies (mAb or moAb) are monospecific antibodies that are the same because they are made by identical immune cells that are all clones of a unique… …
