对胡椒脱皮进行了酸、碱液法的初步试验，并考察了影响胡椒脱皮率和白胡椒颜色的相关因素。

In this paper, the study on peeling pepper treated by acid or alkaline, and the influencing factors on colour and decrustation rate of pepper were investigated.

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哈姆雷特大豆蛋白、比多福大豆蛋白、富肽蛋白（发酵豆粕）组幼虾增重率为1033%、983%、1050%，均显著高于脱皮豆粕组（P<0.05），但低于对照组（P<0.05）；

The growth rates 1033%, 983% and 1050% were for shrimps fed with HSB, BSB and FSB diet, which were significantly higher than DSB shrimp(P<0.05), but lower than NFM shrimp(P<0.05).

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同时压榨饼在相同能量供给试验中对家禽饲养较不脱皮菜籽饼表现出一更高的增重率。

Also the press cake derived from the energy balance tests reveal a faster increase in weight of animals fed with products made from decorticated rapeseed than undecorticated.

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同时压榨饼在相同能量供给试验中对家禽饲养较不脱皮菜籽饼表现出一更高的增重率。

Also the press cake derived from the energy balance tests reveal a faster increase in weight of animals fed with products made from decorticated rapeseed than undecorticated.

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