SIMANJUNTAK, Khairun Nisa; RATMANIDA. Crafting Language for Culinary Excellence: Customizing ESP Content to Align with Student and Industry Needs. Voices of English Language Education Society, [S. l.], v. 8, n. 2, 2024. DOI: 10.29408/veles.v8i2.26093. Disponível em: https://e-journal.hamzanwadi.ac.id/index.php/veles/article/view/26093. Acesso em: 27 sep. 2024.