Authors: "Hulya Cingi", "Cem Kadilar "

Advances in Sampling Theory- Ratio Method of Estimation

eBook: US $21 Special Offer (PDF + Printed Copy): US $90
Printed Copy: US $80
Library License: US $84
ISBN: 978-1-60805-646-0 (Print)
ISBN: 978-1-60805-012-3 (Online)
Year of Publication: 2009
DOI: 10.2174/97816080501231090101


This is an ideal textbook for researchers interested in sampling methods, survey methodologists in government organizations, academicians, and graduate students in statistics, mathematics and biostatistics. This textbook makes advanced topics easy to grasp for the readers. Many theoretical discussions about the latest estimators in literature are incorporated into almost all the chapters. This feature helps the academicians acquire necessary skills to follow up recent studies on their own. More than just an introductory text, the reader, who has mastered the contents of this book, should attain a level so as to be able to make a major contribution to the technical and research literature of sampling theory.


Review 1


For anyone working in this area [Ratio estimation], this book wll prove to be an excellent resource…Overall the book is a nice blend of theory and application… ” – Javid Shabbir

Journal of Statistical Theory and Practice – Grace Scientific Publishing, September 2010 (volume 4; issue 3)

Review 2

Application of Alternative Food-Preservation Technologies to Enhanced Food Safety and Stability “This new book would be very useful for the higher level undergraduate and graduate students, academic and industry professionals. There are many books on food preservation in the market, but very few of them covered the topics on natural preservatives, risk assessments and microbial predictions.” - Mohammad Shafiur Rahman

International Journal of Food Properties – Taylor &Francis, Volume 14, Issue 6, October 2011


.Probability and Statistics: Theory and Exercises.
.Introductory Statistics.
.Introductory Statistical Procedures with SPSS.
.Reliability Calculations with the Stochastic Finite Element.