1. Figure 1. Linear regression equations used in the matrix effect evaluation for spiked blank matrix and analyte in solution (starch solution at concentrations of 0.5, 1.0, 2.0, 4.0, 5.0, and 6.0 mg kg⁻¹).
From: Evaluation of the alpha-amylase activity as an indicator of pasteurization efficiency and microbiological quality of liquid whole eggs
Poult Sci. 2017;96(9): doi: /ps/pex108
Poult Sci | © 2017 Poultry Science Association Inc.

2. Figure 2. Effect of variation of each factor studied to determine the robustness of the method.
From: Evaluation of the alpha-amylase activity as an indicator of pasteurization efficiency and microbiological quality of liquid whole eggs
Poult Sci. 2017;96(9): doi: /ps/pex108
Poult Sci | © 2017 Poultry Science Association Inc.

3. Figure 3. Colors obtained by adding iodine solution to water (A) and adding the starch and iodine solution to raw egg (B), to egg pasteurized at 61.1°C for 3.5 minutes (C), and egg pasteurized at 64.4°C for 2.5 minutes (D).
From: Evaluation of the alpha-amylase activity as an indicator of pasteurization efficiency and microbiological quality of liquid whole eggs
Poult Sci. 2017;96(9): doi: /ps/pex108
Poult Sci | © 2017 Poultry Science Association Inc.