Comparison of antibacterial effect of seven 1-monoglycerides on food-borne pathogens or spoilage bacteria

Buňková, Leona; Buňka, František; Janiš, Rahula; Krejčí, Jiří; Doležálková, Iva; Pospíšil, Zdeněk; Růžička, Jan; Tremlová, Bohuslava

dc.title	Comparison of antibacterial effect of seven 1-monoglycerides on food-borne pathogens or spoilage bacteria	en
dc.contributor.author	Buňková, Leona
dc.contributor.author	Buňka, František
dc.contributor.author	Janiš, Rahula
dc.contributor.author	Krejčí, Jiří
dc.contributor.author	Doležálková, Iva
dc.contributor.author	Pospíšil, Zdeněk
dc.contributor.author	Růžička, Jan
dc.contributor.author	Tremlová, Bohuslava
dc.relation.ispartof	Acta Veterinaria Brno
dc.identifier.issn	0001-7213 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued	2011
utb.relation.volume	80
utb.relation.issue	1
dc.citation.spage	29
dc.citation.epage	39
dc.type	article
dc.language.iso	en
dc.identifier.doi	10.2754/avb201180010029
dc.relation.uri	http://actavet.vfu.cz/80/1/0029/
dc.subject	Esters of glycerol	en
dc.subject	Gompertz model	en
dc.subject	Inhibition effect	en
dc.subject	Lag-time	en
dc.subject	Microorganism	en
dc.subject	Specific growth rate	en
utb.faculty	Faculty of Technology
dc.identifier.uri	http://hdl.handle.net/10563/1002354
utb.identifier.rivid	RIV/70883521:28110/11:00001082!RIV12-MSM-28110___
utb.identifier.obdid	43865223
utb.identifier.scopus	2-s2.0-79956316960
utb.identifier.wok	000289532200004
utb.source	j-scopus
dc.date.accessioned	2011-09-30T00:09:55Z
dc.date.available	2011-09-30T00:09:55Z
dc.rights	Attribution-NonCommercial-NoDerivs 4.0 Unported
dc.rights.uri	https://creativecommons.org/licenses/by-nc-nd/4.0/
dc.rights.access	openAccess
utb.contributor.internalauthor	Buňková, Leona
utb.contributor.internalauthor	Buňka, František
utb.contributor.internalauthor	Janiš, Rahula
utb.contributor.internalauthor	Krejčí, Jiří
utb.contributor.internalauthor	Doležálková, Iva
utb.contributor.internalauthor	Růžička, Jan
utb.scopus.affiliation	Buňková L., Department of Fat, Tenside and Cosmetics Technology, Faculty of Technology, Tomas Bata University in Zlin, Czech Republic; Buňka F., Department of Food Technology and Microbiology, Faculty of Technology, Tomas Bata University, Zlin, Czech Republic; Janiš R., Department of Fat, Tenside and Cosmetics Technology, Faculty of Technology, Tomas Bata University in Zlin, Czech Republic; Krejčí J., Department of Fat, Tenside and Cosmetics Technology, Faculty of Technology, Tomas Bata University in Zlin, Czech Republic; Doležálková I., Department of Fat, Tenside and Cosmetics Technology, Faculty of Technology, Tomas Bata University in Zlin, Czech Republic; Pospíšil Z., Department of Mathematics and Statistics, Faculty of Science, Masaryk University, Brno, Czech Republic; Růžička J., Department of Environment Protection Engineering, Faculty of Technology, Tomas Bata University, Zlin, Czech Republic; Tremlová B., Department of Vegetable Foodstuffs and Plant Production, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Czech Republic