General microbiology of bakery and flour confectionery" sanitation and hygiene. Particular attention is paid to the microflora of raw materials used for the preparation of bakery and flour confectionery products, as well as the microflora of semi-finished products and finished products. For students of primary vocational education institutions in the professions "Confectioner," "Baker" and students of secondary vocational educational institutions. Morphology of microorganisms.