YUDHISTIRA, A. A. .; CUNG, . J. .; DWI CAHYANTO, B. Descriptive Analysis of Fusion Food Plating Techniques on Opor Ayam as an Attraction of Traditional Culinary. Gastronomy and Culinary Art, [S. l.], v. 5, n. 1, p. 29–37, 2026. DOI: 10.36276/gastronary.v5i1.1039. Disponível em: https://jurnal.ampta.ac.id/index.php/Gastronary/article/view/1039. Acesso em: 1 may. 2026.